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The Good Wife's Sauce

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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

Method

  1. This sauce is indispensable to any one who wishes to use up slices of cold mutton.
  2. Trim your slices, take away skin and fat and pour on them the following cold sauce.
  3. Hard-boil three eggs, let them get cold.
  4. Crumble the yolks in a cup, adding slowly a tablespoonful of oil, salt, pepper, a little mustard, a teaspoonful of vinegar;
  5. then chop the whites of egg, with a scrap of onion, and if you have them, some capers.
  6. Mix all together and pour it over the cold meat.