Sauce for Turkey
From Dainty recipes, 1950
Presented as published in 1950. 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 Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 5. The excerpt below is the record exactly as published.
SAUCE FOR TURKEY One pint small oysters; three hard boiled egg yolks; one- quarter pound butter; one-half glass cream; one wine glass full sherry; dash tobasco, salt and Worchestershire
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