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.
Mint Sauce.
2 tablespoonfuls of mint.
1 gill of vinegar.
1 tablespoonful of sugar.
Wash the mint and chop it fine. Put it in a dish with the vinegar and sugar, and let it stand for twenty minutes or longer. If the vinegar be very strong, half vinegar and half water may be used.