Nonpareil Sauce (Hartshorne)
Nonpareil sauce is a tangy sauce that can be used for a number of meat and fish dishes. This recipe is an interpreted method from the original recipe in Henry Hartshorne's the Household Cyclopedia.
Source and licence
"Nonpareil Sauce (Hartshorne)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nonpareil_Sauce_(Hartshorne), revision 4518988), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nonpareil_Sauce_(Hartshorne)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518988
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 slice of ham, chopped fine
- 1 breast of roasted fowl, chopped fine
- 1 pickled cucumber, chopped fine
- 1 hard-boiled egg yolk, minced
- 1 anchovy, minced
- 1 tsp parsley, minced
- 1 shallot, chopped fine
- 200 ml catsup (ketchup)
Method
- Combine all the ingredients together.
- Boil this mixture until warm and serve.