vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Dutch Sauce
From Modern cookery, in all its branches, 1884
Serves 1
Can substitute veal gravy for water.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 123. The excerpt below is the record exactly as published.
DUTCH SAUCE. Put into a small saucepan the yolks of three fresh eggs, the juice of a large lemon, three ounces of butter, a little salt and nutmeg, and a wineglassful of water. Hold the saucepan over a clear fire, and keep the sauce stirred until it nearly boils : a little cayenne may be added. The safest way of making all sauces that will curdle by being allowed to boil, is to put them into a jar, and to set the jar over the 112 MODERN COOKERY. [chap. v. fire in a saucepan of boiling water, and then to stir the ingredients constantly until the sauce is thickened sufficiently to serve. Yolks of eggs, 3; juice, 1 lemon; butter, 3 oz. ; little salt and nutmeg ; water, 1 wineglassful
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.