Egg Sauce (2)
From Tried favourites cookery book, 1909
Serves 1
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 82. The excerpt below is the record exactly as published.
Egg Sauce (2). Boil egg for 10 minutes, then dip in cold, water to whiten white and keep yolk bright and yellow. Bring ^ pint milk to boil. Mix 1, oz. flour gradually with a little cold milk. Pour over it the boiled milk, pepper, a very little salt, | teaspoonful mustard, and the finely- chopped white of the egg, and boil sauce 2 minutes after it comes to the boil ; then immediately before pouring oven’ fish add ^ teaspoonful butter
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