Cookbook:Nonpareil Sauce (Hartshorne)

| Sauces

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)

Procedure

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