Tartare Sauce
1/2 cup Mayonnaise dressing 1/2 tablespoon capers 1/2 tablespoon chopped olives 1/2 tablespoon chopped pickle Chop the capers, olives and pickle very fine and add them to the dressing. Serve with fried fish or cold meat dishes.
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
1/2 cup Mayonnaise dressing 1/2 tablespoon capers 1/2 tablespoon chopped olives 1/2 tablespoon chopped pickle Chop the capers, olives and pickle very fine and add them to the dressing. Serve with fried fish or cold meat dishes.