Nonpareil Sauce (Hartshorne)

Nonpareil sauce is a tangy sauce that can be used for a number of meat and fish dishes. This recipe is an interpreted method from the original recipe in Henry Hartshorne’s the Household Cyclopedia.

Ingredients

  • 1 slice of ham, chopped fine
  • 1 breast of roasted fowl, chopped fine
  • 1 pickled cucumber, chopped fine
  • 1 hard-boiled egg yolk, minced
  • 1 anchovy, minced
  • 1 tsp parsley, minced
  • 1 shallot, chopped fine
  • 200 ml catsup (ketchup)
Nonpareil Sauce (Hartshorne)

Photo: Malcolm Neal  / Wikimedia Commons / CC BY-SA 2.0

Procedure

  1. Combine all the ingredients together.
  2. Boil this mixture until warm and serve.

References