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Tartare Sauce

Beat together the yolks of two eggs, one teacupful of oil, and three tablespoonfuls of vinegar; when well beaten, add one tablespoonful of mustard, one teaspoonful of sugar, one tablespoonful of chopped capers, the same quantity of chopped cucumber pickles, the juice of an onion, and one-half saltspoonful of pepper. This sauce can be used with meats served in jelly, also fried and broiled meats and fish.