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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 157
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-Sauces- Onion Sauce. Mrs. W. Nyes Peel 12 onions throw them into salt & water to keep them white - boil them tender squeeze the water from them and chop them Put the onions into some butter that has been melted with milk or cream and give them a boil up. This is for poultry, rabbits or any other fresh meat. Egg Sauce. Ditto Boil 4 eggs 15 minutes - dip them in cold water to prevent their looking blue. Chop the yolks of all & the whites of 2 and stir them into melted butter - served with boiled poultry or fish. Parsley Sauce. Ditto Boil some parsley 6 or 7 minutes in salt & water drain & chop it fine. - stir it into melted butter: Serve it with boiled fowl fresh fish, veal.
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-Sauces- Onion Sauce. Mrs. W. Nyes Peel 12 onions throw them into salt & water to keep them white - boil them tender squeeze the water from them and chop them Put the onions into some butter that has been melted with milk or cream and give them a boil up. This is for poultry, rabbits or any other fresh meat. Egg Sauce. Ditto Boil 4 eggs 15 minutes - dip them in cold water to prevent their looking blue. Chop the yolks of all & the whites of 2 and stir them into melted butter - served with boiled poultry or fish. Parsley Sauce. Ditto Boil some parsley 6 or 7 minutes in salt & water drain & chop it fine. - stir it into melted butter: Serve it with boiled fowl fresh fish, veal.
Szathmary Culinary Manuscripts and Cookbooks
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