Oyster Sauce for Codfish

Name: Oyster Sauce for Codfish
Ingredients: One quart of oysters; rub up pieces of butter size of small egg; two even tablespoons flour; pepper to taste; salt to taste

From Home dissertations, 1891

This is enough to serve with cod of eight pounds for twelve persons, as first course before meat.

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 74. The excerpt below is the record exactly as published.

OYSTER SAUCE FOR CODFISH. One quart of oysters (when buying them ask for a little extra liquor), put over the fire, rub up pieces of butter size of small egg with two even tablespoons flour, stir this in the oysters till dissolved, pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.