Egg Sauce (1)
From Tried favourites cookery book, 1909
Serves 4
If for fish, the stock can be made from the bones and trimmings of fish.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 81. The excerpt below is the record exactly as published.
Egg Sauce (1). 1 Egg hard boiled, ^ teaspoonl'ul Salt, 1 oz. Butter, Cayenne, i pint Stock, i pint Milk, 1 oz. Flour, Pepper
Cook this with the app: pantry check, scaling, and the assistant.