I have a 1905 cook book and it says salt, pepper, sauce and savory to your liking. What is sauce and savory?

Looking at a Thanksgiving food timeline, I learned that around 1905 oyster sauce and giblet sauce were part of stuffing the turkey (and the recipe in the photo was for stuffing).
Either could moisten the bread and add flavor.
Does this help?
Agree with Lori T that savory is probably the herb.

I imagine savory refers to the herb by that name- not so commonly found in grocery stores today, but can be ordered on line. As far as the sauce part- that might be referring to something like Worcestershire sauce. About that time, it was a popular item, and Lea and Perrins first marketed their famous preparation as simply "Lea & Perrins Sauce", with the worcestershire part beneath. It was one of the first bottled condiments sold in stores, I believe- so I imagine they assumed the cook would know what "sauce" they referred to. Now of course, it isn't so clear. Given the only spices called for are salt, pepper, and perhaps the savory- it would be a reasonable addition to add a savory taste note. And it certainly wouldn't hurt the end product.