Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Fowl, Sauce For

Fowl, Sauce For

Boil two eggs for ten minutes and pound the yolks with a shallot, an anchovy, and a teaspoonful of mustard; moisten with two dessert-spoonfuls of vinegar. Rub the mixture to a smooth paste, and add by degrees more oil and vinegar, about a table-spoonful of each. Strain, and send to table in a tureen. Probable cost, 4d.

Read next

← Fowl, Salmi OfFowl, Sausages Of →