Tartar sauce from The Good Housekeeping Cook Book (page 566) by Dorothy B. Marsh

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shrimp cocktail; Broiled smoked or fresh tongue [basic recipe]; Baked small whole fish; Baked fish fillets or steaks; Sautéed fish [pan-fried]; Shallow fried frogs' legs; Broiled shad roe; Sautéed shad roe; Fried clams; Boiled soft-shell crabs; Fried oysters; Deep fried scallops; Fried shrimp; Fried shrimp in batter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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