A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

Dutch Sauce for Meat or Fish

1 page in this part of The British Cookery Book.

Dutch Sauce for Meat or Fish

317. Put six spoonsful of water and four of vinegar into a saucepan, warm and thicken it with the yolks of two eggs. Make it quite hot, but…

Rights & ReuseThe complete text of The British Cookery Book (1864) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.