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Mrs. Perry's receipt book, London, England, April 4, 1810
Page 3
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A Sauce for Cold Game or any other Cold Meat - Take the yolk of two Eggs boiled hard, mix them with a little water, one spoonful of oil, three of vinegar a little Parsley chopped fine a small Shalot one Anchovy chopped very fine add mustard & salt to your taste & mix it altogether very carefully - if too rich, add a little more vinegar.
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A Sauce for Cold Game or any other Cold Meat - Take the yolk of two Eggs boiled hard, mix them with a little water, one spoonful of oil, three of vinegar a little Parsley chopped fine a small Shalot one Anchovy chopped very fine add mustard & salt to your taste & mix it altogether very carefully - if too rich, add a little more vinegar.
Szathmary Culinary Manuscripts and Cookbooks
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