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TARTARE SAUCE No. 1
("The Settlement" Cook-Book, 1903)
Chop very fine a small onion, twelve capers. Place these in an earthen bowl with one-half teaspoonful dry English mustard, two raw yolks, one-quarter teaspoonful salt, and one-eighth teaspoonful pepper. Pour in very lightly one cupful good olive oil.
TARTARE SAUCE No. 2. ("The Settlement" Cook-Book, 1903)
1 teaspoon mustard,
1/8 teaspoon pepper,
1 teaspoon powdered sugar,
1/4 teaspoon salt,
Few drops of onion juice,
1/2 cup of oil,
3 tablespoons vinegar,
1 tablespoon chopped olives,
1 tablespoon capers,
1 tablespoon pickles,
2 yolks.
Mix in the order given, add the yolks and stir well. Add the oil slowly, then vinegar and chopped ingredients. Will keep for several weeks.
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