Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
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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melted, strain through a tammy.
When wanted, make it hot, and add the white of hard-boiled eggs cut in lialfinch strips, four white mushrooms first blanched^ one gherkin, two green Indian pickles, and half an ounce of cooked ham or tongue, all cut in strips like the e^.
Do not boil the sauce after these are added, but keep very hot.
— N.B.
This we think an excellent general sauce of the piquant kind, and creditable to the genius of M.
Soyer, though the simplicity of good taste might dictate fewer in gredients.
For the one gherkin we suggest a point of cayenne..
United Kingdom
Saucepan
Chef's knife
Sieve