Tartar Sauce
From The galley guide, 1923
Serve with scallops or fish.
Presented as published in 1923. 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 galley guide (1923) by Alexander White Moffat, page 33. The excerpt below is the record exactly as published.
Tartar Sauce. Mix 1 tablespoon vinegar, 1 teaspoon lemon juice, 14 teaspoon salt and 1 tablespoon Worcestershire sauce and heat in a double boiler. Melt *4 cup but¬ ter separately, cook till brown and pour through a strainer into first mixture, stir well and serve with scallops or fish. RECIPES 95 ii 13 — White Sauce. Melt in a saucepan 2 tablespoons butter, stir well and add gradually ip£ tablespoons flour which has been thoroughly mixed with %. teaspoon salt and a pinch of pepper. Stir constantly and add gradually 1 cup very hot milk. When boiling point is reached boil sauce 2 min. and serve. If a richer sauce is desired substitute cream for milk. 1 1 14 — Hollandaise Sauce. 2 yolks of eggs 14 cup butter
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