The Cooking Manual of Practical Directions for Economical Every-Day Cookery

dilute it with a little vinegar, and strain it through a sieve. 138. =Oil Sauce.=--Pound in a mortar one shallot or two button onions, the yolks of two hard boiled eggs, a saltspoonful of herbs, a tablespoonful of vinegar, and enough oil to thicken it, about one gill. 139. =Ravigote Sauce.=--Clean and chop a few salad herbs, put one teaspoonful of each into a small pan with a tablespoonful of meat jelly or thick stock, and a little pepper and salt; stir till the jelly is hot, and then add one tablespoonful of vinegar, and two of good oil; when thoroughly mixed set the sauce-pan into a cool place, or pour out the mixture on a dish until it is wanted for use. 140. =Egg Dressing.=--Chop the yolks and whites of two hard boiled eggs separately, but not fine; strew them upon any salad after having dressed it with two tablespoonfuls of cream, and one of white vinegar. 141. =Anchovy Salad Sauce.=--Mix until smooth two raw eggs, one teaspoonful of the essence of anchovy, one tablespoonful of vinegar, and two of oil. 142. =Swiss Dressing.=--Pound two ounces of old cheese in a mortar, add one tablespoonful of vinegar, a little salt and pepper, and dilute to the consistency of cream with oil. 143. =Spring Dressing.=--Beat the yolks of two raw eggs, add a teaspoonful of salt, and a saltspoonful of dry mustard, chop one leek or two new onions, and mix them in, then add three tablespoonfuls of oil and one of vinegar and mix thoroughly; tear up two heads of lettuce, putting thin slices of boiled beets upon it, and pour the dressing over all. 144. =Mayonnaise.=--Place in the bottom of a salad bowl the yolk of one raw egg, a level teaspoonful of salt, the same quantity of dry mustard, a saltspoonful of white pepper, as much cayenne as can be taken up on the point of a very small pen-knife blade, and the juice of half a lemon; mix these ingredients with a wooden salad spoon until they assume a creamy white appearance; then add, drop by