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Oyster sauce describes a number of sauces made by cooking oysters.The most common in modern use is a viscous dark brown condiment made from oyster extracts, [1] [2] [3] sugar, salt and water, thickened with corn starch (though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch).
Summary Description Oyster Sauce in English Art of Cookery, Briggs 1788.jpg English: Recipe for "Oyster Sauce for Fish" in The English Art of Cookery by Richard Briggs, 1788
He was the grandson of Lee Kum-sheung who invented oyster sauce and founded the Lee Kum Kee company in Zhuhai, China, in 1888. [4] Lee left school when he was 15 and worked for the family business in China until 1949 when the People's Republic of China was established, returning to Macau and moving into manufacturing. [3]
In P. G. Wodehouse's 1916 short story "Jeeves Takes Charge", Jeeves cures Bertie Wooster's hangover with his version of a prairie oyster. [6] The drink is not named in the story but it fits the description of a prairie oyster. As Jeeves says, "It is a little preparation of my own invention. It is the Worcester Sauce that gives it its colour.
To Lata, an oyster and okra gumbo absolutely speaks of a sense of place. "This dish represents what's happening right here, right now, in Charleston," said Lata.
In other words, Beeton's sauce, and the English "oyster sauce", is an oyster-flavored sauce blanche (Beeton's recipe 378/380, referred to from 492.). Zero thickening, zero caramelization, and not even close to a "viscous, brown sauce". Jpatokal 13:09, 8 February 2010 (UTC)
The origins of comeback sauce are closely tied to the history of Greek immigration in Mississippi—many Greek immigrants struggling with language barriers found work in Jackson restaurants.
The a-la-carte menu from 1865 included a range of local seafood offerings like oysters, fried clams, mackerel, shad, salmon in anchovy sauce, cod in oyster sauce, and soft-shell crab. Other meat dishes included chicken fricassee , potted pigeons , corned beef and baked beans with pork.