51. BROWN OYSTER SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (1)

an equal quantity of brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (1)

Prepare this precisely as the last sauce, but instead of the cream, use an equal quantity of brown gravy.

Original Text

51. BROWN OYSTER SAUCE.
PREPARE this precisely as the last sauce, but instead of the cream,
use an equal quantity of brown gravy. Brown oyster sauce is a very
desirable accessory to beefsteaks, beef pudding, beefsteak pie, broiled
slices of cod-fish, and various other plain dressed dishes.

Notes

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