Egg Sauce
From Simple recipes, 1930
Presented as published in 1930. 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 Simple recipes (1930) by Brown & Polson Ltd, page 3. The excerpt below is the record exactly as published.
Egg Sauce. Wash the sprouts and remove the outer leaves if decayed. Put them in a basin of salted water—a small dessert-spoonful of salt to a quart of water— to soak for about an hour. Put them into salted _ boiling water with the soda added, and allow them to boil, without the lid, for twenty or thirty minutes or tilltender. Pour into a colander to drain, return to the saucepan and allow them to re-heat. Serve very hot, piled on a hot vegetable dish, with a sauce as above poured over them, or served in a separate dish if desired. White Sauce 4 oz. Brown & Polson’s “‘ Patent ’’ Corn Flour. 1 oz. Butter or Margarine. $ pint Milk. Salt and Pepper. Melt the butter, stir in the Corn Flour, add the milk. Stir till boiling, and cook for five minutes. Season as required. Parsley Sauce To half a pint of White Sauce add two tea- spoonfuls chopped parsley. Egg Sauce To half pint of White Sauce allow one hard boiled egg
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