Dutch Sauce
A historical recipe from Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880).
A historical recipe
Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Project Gutenberg eBook #77612.
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 Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Digitised by Project Gutenberg, eBook #77612 (https://www.gutenberg.org/ebooks/77612). 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.
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Ingredients
- two ounces of butter
- a teaspoonful of flour
- a wineglassful of each
- two eggs
Method
- Blend together two ounces of butter and a teaspoonful of flour;
- put it into a stew-pan with equal quantities of stock and vinegar (from the bottle containing imported mixed pickles), say a wineglassful of each;
- stir for two minutes, and add the beaten yolks of two eggs, keeping up the stirring till the mixture thickens;
- if you let it boil it will curdle.
- Add the juice of half a lemon before serving.