From The cook and housewife's manual, containing the most approved modern receipts for making soups, gravies, sauces, ragouts (1827).
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A historical recipe
The cook and housewife's manual, containing the most approved modern receipts for making soups, gravies, sauces, ragouts, by Johnstone, C. I. (Christian Isobel), 1781-1857. n (1827).
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Mix a minced shalot and a few leaves of chervil and tarragon finely minced with a tea-spoonful of made-mustard, a glass of vinegar, and a sprinkling of oil.
Stir this constantly, and, if necessary, thin it with vinegar.
France
Chef's knife
Cutting board
Wooden spoon