A tablespoon mustard, one cup of sugar, one-tenth teaspoon of cayenne, one teaspoon of
salt, the yolks of three uncooked eggs, the juice of one-half of a lemon, one-quarter cup of
vinegar, one pint of best olive oil, and one cup of whipped cream✪ Mayonnaise Dressing. Beat the yolks and
dry ingredients until light and thick. Place the bowl in which the dressing is made in a
pan of ice-water during the beating. Add only a little of the oil at a time. When the
dressing becomes so thick that the beater turns hard, add a little of the vinegar. When
the last of the oil and of the vinegar has been added, the dressing should be very thick.
Now add the lemon juice and whipped cream, and place on ice till needed for use. The
cream may be omitted without injury.
FRENCH SALAD DRESSING.
Mix half a saltspoon of pepper with one of salt ; add three tablespoons of olive oil, and
one even tablespoon of onion, scraped fine ; then one tablespoon of vinegar✪ French Salad Dressing ; when well
mixed, pour the mixture over your salad and stir all till well mingled. The merit of a
salad is that it should be cool, fresh, and crisp. For vegetables, use only the delicate
white stalks of celery, the small heart leaves of lettuce.
SAUCES.
\
" It is a desideratum in works that treat de re culinarid, that we have no rationale of sauces, or theory of
mixed flavors : as to show why cabbage is reprehensible with roast beef, laudable with bacon ; and why
the haunch of mutton seeks the alliance of current jelly, the shoulder civilly declineth it ; why loin of veal
(a pretty problem), being unctuous, seeketh the adventitious lubricity of melted butter, — and why the same part
in pork, not more oleaginous, abhorreth from it ; why the French bean sympathizes with the flesh of deer ;
why salt fish points to parsnip, brawn makes a dead set at mustard ; why salmon (a strong sapor per se) forti-
fieth its condition with the mighty lobster-sauce, whose embraces are fatal to the delicater relish of the turbot ;
why oysters in death rise up against the contamination of brown sugar, while they are posthumously amorous
of vinegar ; why the sour mango and the sweet jam by turns court and are accepted by the compliable mutton-
hash, — she not yet decidedly declaring for either. We are as yet but in the empirical stage of cookery. We
feed ignorantly, and want to be able to give a reason of the relish that is in us ; so that, if Nature should
furnish us with a new meat, or be prodigally pleased to restore the phoenix, upon a given flavor, we might be
able to pronounce instantly, on philosophical principles, what the sauce to it should be, — what the curious
adjuncts."
ANCHOVY SAUCE.
For a pint of anchovy sauce put over the fire in a saucepan a tablespoon each of butter
and flour and stir them until they are smoothly blended ; then gradually stir in a pint of
boiling water a teaspoon of anchovy paste, quarter of a saltspoon of pepper, and a pal-
atable seasoning of salt ; stir the sauce over the fire until it boils and is perfectly smooth,
and then serve it in a sauce-bowl. ✪ Anchovy Sauce
Page 109 · 3 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A tablespoon mustard, one cup of sugar, one-tenth teaspoon of cayenne, one teaspoon of salt, the yolks of three uncooked eggs, the juice of one-half of a lemon, one-quarter cup of vinegar, one pint of best olive oil, and one cup of whipped cream. Beat the yolks and dry ingredients until light and thick. Place the bowl in which the dressing is made in a pan of ice-water during the beating. Add only a little of the oil at a time. When the dressing becomes so thick that the beater turns hard, add a little of the vinegar. When the last of the oil and of the vinegar has been added, the dressing should be very thick. Now add the lemon juice and whipped cream, and place on ice till needed for use. The cream may be omitted without injury.
FRENCH SALAD DRESSING.
Mix half a saltspoon of pepper with one of salt ; add three tablespoons of olive oil, and one even tablespoon of onion, scraped fine ; then one tablespoon of vinegar ; when well mixed, pour the mixture over your salad and stir all till well mingled. The merit of a salad is that it should be cool, fresh, and crisp. For vegetables, use only the delicate white stalks of celery, the small heart leaves of lettuce.
SAUCES.
\
" It is a desideratum in works that treat de re culinaria, that we have no rationale of sauces, or theory of mixed flavors : as to show why cabbage is reprehensible with roast beef, laudable with bacon ; and why the haunch of mutton seeks the alliance of current jelly, the shoulder civilly declineth it ; why loin of veal (a pretty problem), being unctuous, seeketh the adventitious lubricity of melted butter, — and why the same part in pork, not more oleaginous, abhorreth from it ; why the French bean sympathizes with the flesh of deer ; why salt fish points to parsnip, brawn makes a dead set at mustard ; why salmon (a strong sapor per se) fortifieth its condition with the mighty lobster-sauce, whose embraces are fatal to the delicater relish of the turbot ; why oysters in death rise up against the contamination of brown sugar, while they are posthumously amorous of vinegar ; why the sour mango and the sweet jam by turns court and are accepted by the compliable muttonhash, — she not yet decidedly declaring for either. We are as yet but in the empirical stage of cookery. We feed ignorantly, and want to be able to give a reason of the relish that is in us ; so that, if Nature should furnish us with a new meat, or be prodigally pleased to restore the phoenix, upon a given flavor, we might be able to pronounce instantly, on philosophical principles, what the sauce to it should be, — what the curious adjuncts."
ANCHOVY SAUCE.
For a pint of anchovy sauce put over the fire in a saucepan a tablespoon each of butter and flour and stir them until they are smoothly blended ; then gradually stir in a pint of boiling water a teaspoon of anchovy paste, quarter of a saltspoon of pepper, and a palatable seasoning of salt ; stir the sauce over the fire until it boils and is perfectly smooth, and then serve it in a sauce-bowl.
Records on this page
Mayonnaise DressingFrench Salad DressingAnchovy Sauce