Salad Sauce (1)

Bruise the yolk of a hard-boiled egg with a small tea-spoonful of salt, then add a dessert-spoonful of mustard, and stir in gradually a large table-spoonful of olive oil, oiled butter, or cream, then by degrees mix in two or three table-spoonfuls of vinegar; serve it in a sauce-tureen, or mix it with the salad. Instead of the hard egg, some persons prefer the sauce made with the yolk raw.

Salad Sauce (2)

Rub smooth a hard-boiled egg, beat well a raw egg, and; mix them together with a little water, a tea-spoonful of salt, one of cayenne, one of pepper, and one of mustard, a table-spoon-ful of vinegar, one of essence of anchovies, and five of rich cream.

The artist, as he styled himself, who invented this salad sauce drove in his carriage to his employers, and charged them ten shillings and sixpence for each visit '