vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Egg Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost, 6d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 487. The excerpt below is the record exactly as published.
Egg Sauce. — Blond two ounces of good fresh butter with a dessert-spoonful of flour ; put the mixture into a small saucepan with a wine- glassful of water ; or, if the sauce be intended for salt fish, of the liquor in which the fish was boiled ; see that it is not too salt, a fault which a little, milk or water will remedy. .Sjmraer, but do not boil. When ready to boil, draw the saucepan from the fire, and stu- in two ounces more of butter and two or three hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.