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.

Category: Sauce

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)

Instructions

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

Original source