Dinner
Oyster sauce
Marion Harland’s original method for Oyster sauce, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- To a white roux of butter and flour add a cupful of boiling liquid made by cooking a dozen oysters in hot water for two minutes.
- Drain the oysters (which should be very small) and keep warm while you stir the thinned roux to a smooth cream, and season it with a dash of cayenne, a teaspoonful of lemon juice and a little salt.
- Boil one minute, put in the oysters and take at once from the fire.
Historical transcription
Source method
- 1
To a white roux of butter and flour add a cupful of boiling liquid made by cooking a dozen oysters in hot water for two minutes. Drain the oysters (which should be very small) and keep warm while you stir the thinned roux to a smooth cream, and season it with a dash of cayenne, a teaspoonful of lemon juice and a little salt. Boil one minute, put in the oysters and take at once from the fire.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.