Turkies, Pullets, or Chickens, with Oyster Sauce

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (1)
  1. Boil them, wipe them dry, and when they are to be served up pour over them white oyster sauce.
Original Text
Turkies, Pullets, or Chickens, with Oyster Sauce. Boil them, wipe them dry, and when they are to be served up pour over them white oyster sauce.
Notes
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