Egg salad

[Egg salad?? no title given]

Boil as many eggs hard as required
Cut them into four pieces & put them in the following sauce.

Chop two onions very fine &
put into a saucepan with a small pat of butter.
let them simmer until nearly done.
Then put a spoonful of flour &
as much milk as will make it the thickness of cream.
Then add a small pinch of salt mace nutmeg & cayenne
stir altogether until boiling
then throw in the eggs a few minutes before serving


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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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