Tartar Sauce
From A year's cookery, 1880
Serves 4
This sauce is especially suited for chicken, game, and fish salads.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 249. The excerpt below is the record exactly as published.
Tartar Sauce, is made just in the same way, only it is indispensable that tarragon vinegar should be used for it, and one or two spoonfuls of chopped pickle of some kind (gherkins to be preferred) must be stirred in after it is made ; a spoonful of chopped chervil and tarragon should also be added after the sauce is made, but if they are not to be had, chopped parsley may be used instead
Cook this with the app: pantry check, scaling, and the assistant.