Sauce for Salmon or Lobster
From Virginia Cookery-book, 1884
Serves 1
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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 76. The excerpt below is the record exactly as published.
Sauce for Salmon or Lobster. Mash the yolks of three hard-boiled eggs in two table- spoonfuls of vinegar, one of made mustard, half a teacup- VIRQINIA COOKERY-BOOK, 157 ful of sweet-oil, half a teacupfal of walnut or mushroom catsup, a teaspoonf ul of salt, and a sprinkling of Cay- enne pepper. All around the edges of a flat dish place fine lettuce-leaves ; heap up the salad in the centre, and garnish with sliced hard-boiled eggs. To Dbess Lettuce without Oil. Mash smooth a hard-boiled egg, with an even teaspoon- ful of salt and half a teaspoonful of mustard, first mixed with a little cold water; then add a dessert-spoonful of powdered sugar, two table-spoonfuls of vinegar
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