Sauces/Gravy Egg Sauce

egg sauce - no. 267.
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822)

Ingredients:

3 eggs​

1/2 pint melted butter​

Instructions:

This agreeable accompaniment to roasted poultry, or salted fish, is made by putting three eggs into boiling water, and boiling them for about twelve minutes, when they will be hard; put them into cold water till you want them. This will make the yelks firmer, and prevent their surface turning black, and you can cut them much neater: use only two of the whites; cut the whites into small dice, the yelks into bits about a quarter of an inch square; put them into a sauce-boat; pour to them half a pint of melted butter, and stir them together.​

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Obs. The melted butter for egg sauce need not be made quite so thick as No. 256. If you are for superlative egg sauce, pound the yelks of a couple of eggs, and rub them with the melted butter to thicken it.​

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N.B. Some cooks garnish salt fish with hard-boiled eggs cut in half.​

 

[donna]

Thanks for adding. Such wonderful sauces.