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Tartar Sauce

Put the yolk of an egg quite free from white into a basin, and beat it for a minute or two with a pinch of salt, a pinch of pepper, and a table-spoonful of dry mustard. Stir into this, first in drops and afterwards in tea-spoonfuls, four table-spoonfuls of pure salad-oil, and be careful to beat the sauce for a minute or two between every addition, as its excellence depends in a great measure upon this being done. After each six tea-spoonfuls of oil put in a tea-spoonful of vinegar. Wash and mince finely three shallots, six small gherkins, and a table-spoonful of mixed chervil and tarragon. Put these into the sauce with a pinch of cayenne. Mix thoroughly, and serve. If the sauce is not immediately wanted, it should be kept in a cool place. Time to mix the sauce, half an hour. Probable cost, 8d. Sufficient for five or six persons.