Recipe: Oyster Sauce

  • One cup of thick cream Sauce,
  • Eight medium-sized Oysters, chopped fine,
  • One teaspoon of finely minced parsley,
  • One teaspoon of salt,
  • One teaspoonful of white pepper.

Blend well and then heat to the boiling point, and cook for five minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss