vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Egg Sauce
From The national course in home economics, 1917
Serves 4
This sauce is to serve with boiled fish.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 277. The excerpt below is the record exactly as published.
EGG SAUCE— No. 3. This sauce is to serve with boiled fish. Take a small cupful of butter, and rub into it one-half teaspoonful of flour, then pour upon it about a gill of boiling water, stirring it fast. Let it boil up once. If it is allowed to boil long it will become oily. Pour it over two eggs boiled hard
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