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Egg Sauce for Calf's Head
From Modern cookery, in all its branches, 1884
Serves 1
This sauce is served with fish and calf's head.
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 Modern cookery, in all its branches (1884) by Eliza Acton, page 123. The excerpt below is the record exactly as published.
EGG SAUCE FOR CALF’s HEAD. This is a provincial sauce, served sometimes with fish, and with calf s head likewise. Thicken to the proper consistence with floui and butter some good pale veal gravy, throw into it when it boils from one to two large teaspoonsful of minced parsley, add a slight squeeze of lemon-juice, a little cayenne, and then the eggs. Yeal gravy, \ pint ; flour, 1| oz. ; butter, 2 oz. ; minced parsley, 1 dessertspoonful ; lemon-juice, 1 teaspoonful ; little cayenne ; eggs, 3 to 4
Cook this with the app: pantry check, scaling, and the assistant.