Salad Sauce Recipe

The yolks of two eggs.

1 gill of milk.

1/2 gill of vinegar.

A large pinch of salt.

The same of pepper.



Drop the yolks into a small enamelled stewpan, add the pepper and salt,

and stir well with a wooden spoon; pour in the milk, which should be

just at boiling point, then stir briskly over a gentle heat for about

ten minutes, or until the sauce thickens, but it must on no account be

allowed to boil, or it will curdle. When sufficiently thick, remove from

the fire, stir in the vinegar, and stand on one side to get thoroughly

cold. It is then ready for use.

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