Nonpareil Sauce (Hartshorne)
Nonpareil sauce is a tangy sauce that can be used for a number of meat and fish dishes. This recipe is an interpreted method from the original recipe in Henry Hartshorne's the Household Cyclopedia.[1]
Easy
Total Time
30 minutes
Servings
500 ml
Ingredients
Everything you'll need to make this recipe
1
1 slice of ham, chopped fine
2
1 breast of roasted fowl, chopped fine
3
1 pickled cucumber, chopped fine
4
1 hard-boiled egg yolk, minced
5
1 anchovy, minced
6
1 tsp parsley, minced
7
1 shallot, chopped fine
8
200 ml catsup (ketchup)
Instructions
Step-by-step guide to making this recipe
1
Combine all the ingredients together.
2
Boil this mixture until warm and serve.