Cold Sauce for Partridges
From Cassell's dictionary of cookery, 1892
Serves 2
Time: 10 minutes to boil the egg. Sufficient for three or four persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1095. The excerpt below is the record exactly as published.
Boil an egg until it is quite hard. Let it get cold, then rub it well with the back of a wooden spoon, and with it the flesh of a very small anchovy, from which the bones and skin have been removed, also a finely-minced shallot, a tea-spoonful of mustard, and a httle cayenne. When the dry ingredients are thoroughly blended, add, very gradually, two table-spoon- fuls of oil and three table-spoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.