Egg Sauce
From Virginia Cookery-book, 1884
Serves 4
This sauce is very nice for boiled fowls, especially in spring.
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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 58. The excerpt below is the record exactly as published.
Egg Sauce. Prepare a quarter of a pound of butter as for plain melted or drawn-butter sauce ; boil two eggs for ten min- utes
Cook this with the app: pantry check, scaling, and the assistant.