Bagshot Salad Sauce

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
Instructions (7)
  1. Take the hard-boiled yolks of 2 fresh eggs, (cooked the day before for 20 minutes,) and beat them smooth in a mortar, with 3 young onions, or a teaspoonful of chopped old onion, raw, to flavour the eggs.
  2. Next work in a small saltspoonful of salt, then about 1/2 teaspoonful of English (made) table mustard. Beat again.
  3. Add a tablespoonful of English vinegar very gradually, then 2 large tablespoonfuls of very fresh sweet olive oil; mixing the sauce well, in a mortar with a spoon, between each ingredient through-out this recipe.
  4. If the vinegar be not very sharp, add a table-spoonful more of vinegar, and mix again.
  5. Next add a table-spoonful of cream, then 1/2 teaspoonful of Tarragon vinegar and a second tablespoonful of cream.
  6. Lastly, add a tablespoonful mushroom catsup or a teaspoonful of Reading sauce, or even less of Worcestershire sauce, which is less mild.
  7. Cut the lettuce lengthways, not across, and mix well before serving.
Original Text
Bagshot Salad Sauce. (R. M. Beverley. 1861.) Take the hard-boiled volks of 2 fresh eggs, (cooked the day before for 20 minutes,) and beat them smooth in a mortar, with 3 young onions, or a teaspoonful of chopped old onion, raw, to flavour the eggs. Next work in a small saltspoonful of salt, then about 1/2 teaspoonful of English (made) table mustard. Beat again. Add a tablespoonful of English vinegar very gradually, then 2 large tablespoonfuls of very fresh sweet olive oil; mixing the sauce well, in a mortar with a spoon, between each ingredient through-out this recipe. If the vinegar be not very sharp, add a table-spoonful more of vinegar, and mix again. Next add a table-spoonful of cream, then 1/2 teaspoonful of Tarragon vinegar and a second tablespoonful of cream. Lastly, add a tablespoonful mushroom catsup or a teaspoonful of Reading sauce, or even less of Worcestershire sauce, which is less mild. 1 teaspoonful of vinegar is generally enough. If you have no cream, then use 3 spoonfuls of oil. Some prefer no tarragon vinegar. Cut the lettuce lengthways, not across, and mix well before serving. The above is called a “rare salad sauce.”
Notes
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