Marion Harland's Complete Cook Book / A Practical and Exhaustive Manual of Cookery and Housekeeping

by Marion Harland

Sauce tartare (No. 2)

Make a cupful of drawn butter (using boiling water, not milk). Beat in a teaspoonful of French mustard, half as much onion juice, a little cayenne and salt, a heaping teaspoonful of finely-chopped pickle and the beaten yolk of a raw egg at the last.