This section is from the book "Mrs. Lincoln's Boston Cook Book", by Mary J. Lincoln. Also available from Amazon: Mrs. Lincoln's Boston Cook Book.
One tablespoonful each of mustard, Chili vinegar, shalot vinegar, and claret wine, and two tablespoonfuls of Harvey sauce. Heat in a bowl over hot water, and pour it over the chicken.
1 teaspoonful mustard.
½ saltspoonful pepper.
1 teaspoonful powdered sugar.
1 saltspoonful salt.
Few drops onion juice.
Yolks 2 raw eggs.
½ cup oil.
3 tablespoonfuls vinegar. 1 tablespoonful chopped olives. 1 tablespoonful chopped capers. 1 tablespoonful chopped cucumber pickles. 1 tablespoonful chopped parsley.
Mix in the order given; add the yolks, and stir well; add the oil slowly, then the vinegar and chopped ingredients. This will keep for several weeks.
 
Continue to: