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John and Henry Locke cookery archive, item 1, 1852
Page 43
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Mint Sauce Mint chopt fine and put with a little brown sugar into vinegar. _____ Celery Sauce the white parts of celery cut two inches long and put either into a brown or white cullis and stewd until tender. _____ White Sauce See La Bechamel _____ Egg Sauce eggs boiled hard, chopt not too fine and put into melted butter.
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Mint Sauce Mint chopt fine and put with a little brown sugar into vinegar. _____ Celery Sauce the white parts of celery cut two inches long and put either into a brown or white cullis and stewd until tender. _____ White Sauce See La Bechamel _____ Egg Sauce eggs boiled hard, chopt not too fine and put into melted butter.
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