Egg Sauce
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 42. The excerpt below is the record exactly as published.
Egg* Sauce. Melt in a saucepan one ounce of butter ; stir into it half an ounce of flour, then add half a pint of milk ; stir care- fully to boiling. Season with half a saltspoonful of salt and a quarter of a saltspoonful of pepper. Chop up two hard- boiled egg
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