Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Tartar Sauce.

1/2 gill of olive oil.

4 teaspoonfuls of vinegar.

1 level teaspoonful of mustard.

1/2 teaspoonful of salt.

1/8 teaspoonful of pepper.

1/4 teaspoonful of onion juice.

1/2 tablespoonful of minced capers.

1/2 tablespoonful of minced cucumber pickles.

1 egg yolk.

Beat the egg, salt, pepper, and mustard together until thick and light; then add the oil, a few drops at a time, beating after each addition of oil, until all is used. As the sauce thickens, add a few drops of vinegar to thin it. When the sauce is smooth and thick, stir in the minced pickle and capers.

Tartar sauce may be served with many kinds of breaded, fried, and broiled fish or meat.