Sauces

Mint Sauce

For a printable version of this recipe, click here.

Ingredients

• 2 Tbsp. boiling water

• 2 Tbsp. chopped fresh mint

• 1 Tbsp. sugar

• 6 Tbsp. malt vinegar

Method

1. Pour boiling water over sugar and stir until dissolved.

2. Add mint and vinegar.

3. Let stand for several hours or overnight to blend flavors.

Courtesy of member Ethel Hillman Brakeman, House of Lancaster Cookery Book, 1986

English Salad Sauce

For a printable version of this recipe, click here.

Makes 1 cup.

Ingredients

• 2 hard cooked egg yolks

• 1/4 tsp. sugar

• 1 raw egg yolk

• Pinch of cayenne pepper

• 1/2 tsp. Coleman's mustard

• 1/2 c. plus 2 Tbsp. heavy cream

• 1/4 tsp. salt

• 1 Tbsp. lemon juice

Method

1. Mash yolks with cold water into a paste.

2. Stir in raw egg yolk, mustard, sugar, and pepper.

3. Add cream.

4. Whip lightly to thicken.

5. Blend well.

6. Add juice.

7. Refrigerate.

Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986

Crab Mayonnaise

For a printable version of this recipe, click here.

Serves 4.

Ingredients

• 2 oz. crabmeat

• Anchovies

• 2 hard-boiled eggs

• Watercress

• 1/4 pt. mayonnaise

Method

1. Chop crab meat roughly.

2. Chop eggs and mix with meat.

3. Arrange the mixture in a neat pile in a shallow glass dish.

4. Pour mayonnaise over.

5. Arrange the anchovies in a pattern over the mayonnaise and garnish with watercress around the edge.

6. Serve with a wreath of thinly sliced brown bread and butter.

Courtesy of member Eddie Stirling, House of Lancaster Cookery Book, 1986