Skip to content

Dutch Sauce

A historical recipe from Modern cookery for private families, by Eliza Acton (1882).

A historical recipe

Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Put into a small saucepan the yolks of three fresh eggs, the juice of a large lemon, three ounces of butter, a little salt and nutmeg, and a wineglassful of water.
  2. Hold the saucepan over a clear fire, and keep the sauce stirred until it nearly boils: a little cayenne may be added.
  3. The safest way of making all sauces that will curdle by being allowed to boil, is to put them into a jar, and to set the jar over the fire in a saucepan of boiling water, and then to stir the ingredients constantly until the sauce is thickened sufficiently to serve.
  4. Yolks of eggs, 3;
  5. juice, 1 lemon;
  6. butter, 3 oz.;
  7. little salt and nutmeg;
  8. water, 1 wineglassful;
  9. cayenne at pleasure.
  10. Obs.—A small cupful of veal gravy, mixed with plenty of blanched and chopped parsley, may be used instead of water for this sauce, when it is to be served with boiled veal, or with calf’s head.