Tartar Sauce

Ingredients

• Yolks of two eggs
• half tea cup olive oil
• three tablespoons vinegar
• one of dry mustard
• one teaspoon of sugar
• quarter teaspoon pepper
• one teaspoon of salt
• one tablespoon of chopped pickle
• one tablespoon of chopped olives

Method

1. 1

   Mix yolks with olive oil, vinegar, mustard, sugar, pepper, and salt.

2. 2

   Add chopped ingredients after cooking.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 7. The excerpt below is the record exactly as published.

one teaspoonful of lemon juice and a few drops of onion juice. Add enough of the yolk of one egg to moisten, shape into little balls the size of a nutmeg, roll in flour and brown in hot butter. The best way to brown the balls is to put a little butter in an omelet pan, and when hot put in the balls, shaking them until a nice brown. HOW WE COOK IN TENNESSEE. 15 FISH. "Do not bring disagreeable things to the table in your con- versation any more than you would in your dishes." — Sel. Fish. — In selecting fish, notice if the flesh is firm and hard, the eyes full and prominent, the fins stiff, and the gills red, as all these indications denote their being fresh. In boiling fish, put it in boiling water, and simmer slowly. It will require one hour for a large one and about twenty minutes for a small one. Be careful to have boiling hot lard when you fry fish. First rub in salt and pepper and meal, then keep covered while frying, as you should do everything that is being fried. Steamed Fish. — Put the fish in a steamer, with its tail in its mouth, the body in a circle ; put over a vessel of boiling water, and steam from twenty minutes to half -hour, according to size. When the meat easily separates from the bone it is done. Serve with drawn butter, salt and pepper. Broiled Fish. — Having cleaned the fish thoroughly, wipe dry, and sprinkle with salt and pepper. Broil on a gridiron, over hot coals. When ready to serve, pour over the fish melted butter into which the juice of a lemon has been squeezed. Gar- nish the dish with sliced lemon. Fish to be broiled must be opened down the back. — Gulf City Cook Book. Broiled Fish. — Clean fish nicely, split it wide open. Put a lump of butter or lard on the stove in a pan to get hot. Lay the fish in the pan, skin side down, sprinkle with pepper and salt and bits of butter. Put the pan in the upper part of the stove and cook it fifteen or twenty minutes. Large white perch, trout or flounders are nice this way, or Spanish mackerel. Garnish with sliced lemon. — Mrs. H. R. Lancaster. 16 HOW WE COOK IN TENNESSEE. Fried Red Snapper. — Cut in thin slices from the bone. Brown four or five crackers and roll them very fine. Beat well three or four eggs, and season them with salt and pepper. Have your lard ready, very hot. Dip the slices in the egg first, and then in the cracker. Have ready some parsley and butter, to make the gravy after the fish is taken out. — Gulf City Cook Book. Baked Fish. — Clean thoroughly, sprinkle with salt an hour before cooking, fill with dressing and sew securely, sprinkle flour over it, baste with butter, place in pan and bake in mod- erate oven; allow one and one-half hours for good sized fish. Serve with drawn butter sauce. Garnish with sliced lemon. Baked Fish. — Slice three or four lemons and a large onion together. Fill the fish with it, adding about two tablespoon- fuls of butter and enough salt to season. Strain the juice from one can of tomatoes over the fish and bake. — Mrs. J. F. Hirt. Baked Fish — No. 4. — Make a dressing of light bread, sea- soned with butter, pepper, salt, and onion chopped fine. Fill the fish with this ; then put in a pan, sprinkle with flour, and put on a little butter, pepper and salt. Cover with tomatoes, and bake slowly. Pour half a pint of water into the pan, and baste occasionally. Baked Red Snapper. — Make a dressing of bread-crumbs sea- soned with butter, pepper and salt and an onion chopped fine. Fill the fish with this, then put it in a pan, on a piece of tin, that it may be lifted out easily. Put on butter, pepper and salt, cover with half can tomatoes, and bake slowly. Pour half pint of water into pan and baste occasionally. When the fish is done slice over it three hard boiled eggs. Stir into the gravy one tablespoon tomato catsup and one tablespoon Worcester sauce. Serve the gravy in a bowl. Bake from half hour to one hour, according to the size of fish. — Mrs. H. E. Lancaster. Fish a la Creme. — Take any kind of fish boiled. Pick the fish to pieces, removing the bones. Mix one pint rich milk with two tablespoons flour, a large tablespoon of butter, salt. Set on the HOW WE COOK IN TENNESSEE. 17 fire and cook to the thickness of custard. Fill a greased baking dish with alternate layers of fish, powdered crackers and cream, using four crackers. Bake twenty minutes. — Mrs. H. R. Lan- caster. Fish Pudding. — Four pounds red snapper. Boil fish in salt water until thoroughly done. Then pull to pieces, removing the bones. Mix with a white sauce like in croquettes, and sea- son highly with salt and pepper. A tin pan the shape of a loaf of bread is best for cooking this pudding. Have the pan well buttered, fill with the fish and put on top of stove another pan with boiling water; let steam for thirty minutes, having all the time a buttered paper over the fish. When ready to serve, turn out on a platter, garnish with parsley. Also sur- round the pudding with small Irish potatoes. Slice and serve with a Tartar sauce. — Mrs. Ed. Mercer. Tartar Sauce. — Yolks of two eggs, half tea cup olive oil (or butter), three tablespoons vinegar, one of dry mustard, one tea- spoon of sugar, quarter teaspoon pepper, 1 teaspoon salt, one tablespoon of chopped pickle, one tablespoon of chopped olives

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