The Boston cooking-school cook book

by Fannie Merritt Farmer

Tartar Sauce

1 tablespoon vinegar

1 teaspoon lemon juice

¼ teaspoon salt

1 tablespoon Worcestershire Sauce

⅓ cup butter

The Boston Cook Book

Mix vinegar, lemon juice, salt, and Worcestershire Sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into first mixture.