Egg Sauce

Ingredients

• yolks of two eggs boiled hard
• a tablespoonful of mustard
• a little pepper
• and salt
• three tablespoonfuls of vinegar
• three of salad oil
• A tablespoonful of catsup

Method

1. 1

   Mash the yolks with mustard, pepper, salt, vinegar, and salad oil.

2. 2

   Catsup can be added for flavor.

3. 3

   This sauce is nice for boiled fish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 374. The excerpt below is the record exactly as published.

EGG SAUCE. Take yolks of two eggs boiled hard ; mash them with a tablespoon- ful of mustard, a little pepper and salt, three tablespoonfuls of vinegar and three of salad oil. A tablespoonful of catsup improves this for some. This sauce is very nice for boiled fish. CA TS UPS AND SA UCES. 441 FISH SAUCE. One quarter of a pound of fresh butter, one tablespoonful of finely chopped parsley, a little salt and pepper and the juice of two lemons. Cream the butter ; mix all well together, adding at the least a teaspoon- ful of mayonnaise. Less lemon juice may be used if preferred. TOMATO SAUCE. Nine ripe tomatoes, peeled and cut small* a red pepper chopped fine, one teacup of vinegar, two tablespoonfuls brown sugar, one table- spoonful of salt, one teaspoonful ginger, one of cloves, one of allspice ; put vinegar in last ; stew one hour. PEPPER SAUCE. Four dozen green peppers, five onions, one handful of garlic, three tablespoonfuls of grated horseradish, two quarts best cider vinegar, one quart of water. Put the whole into a kettle on the fire and boil until soft enough to mash in a sieve with a spoon, then add two tablespoon- fuls of black pepper, one tablespoonful each of allspice powdered, mace pulverized, one-half tablespoonful of cloves pulverized and one table- spoonful of salt. Place the mixture on the fire and let boil ten minutes. Pass all the spices through a sieve before adding to the peppers. TOMATO MUSTARD. One peck of ripe tomatoes ; boil with two onions, six red peppers, four cloves of garlic, for one hour, then add a half pint or half pound of salt, three tablespoonfuls of black pepper, half ounce ginger, half ounce all- spice, half ounce of mace, half ounce of cloves, then boil again for one hour longer, and when cold add one pint of vinegar and a quarter pound of mustard, and if' you like it very hot, a tablespoonful of cayenne. HORSE RADISH SAUCE. Grate very fine a root of horse radish ; with two tablespoonfuls of it mix a teaspoonful of salt and four tablespoonfuls of cream, stir briskly and add by degrees a wineglass of vinegar. SHIRLEY SAUCE. Four quarts of tomatoes, four spoonfuls of salt, four of black pepper, one-half spoonful cayenne pepper, one-half of allspice, three spoonfuls of mustard, all simmered slowly in one quart of vinegar for three hours. Bottle when cold. Put one teaspoonful of olive oil in each bottle just before corking to preserve it. 442 CATSUPS AND SAUCES. SAUCE FOR ROAST -BEEF. Grate horse raddish on a grater into a basin, add two tabespoonfuls cream, with a little mustard and salt, mix well together, add four table- spoonfuls of the best vinegar, and mix the whole thoroughly. The vin- egar and cream are both to be cold. CELERY SAUCE. Wash six or eight heads and take off the outer leaves; cut the heads up into bits three or four inches long. Stew them until tender in half a pint of broth or white gravy, then add two spoonfuls of cream and an ounce of butter rolled in flour; season with pepper and salt and simmer the whole together. The Reaves will do to flavor soup that is to be strained. MUSTARD SAUCE. One cup of sugar, one cup of vinegar, one tablespoonful of butter, four eggs and one tablespoonful of mustard

Cook this with the app: pantry check, scaling, and the assistant.