• 2 Dashes Vinegar
  • The Yolk of 1 Egg
  • 1 Teaspoonful Worcestershire Sauce
  • 1 Teaspoonful Tomato Catsup
  • 1 Dash of Pepper on Top

Do not break the Yolk of Egg.


This recipe originally appeared on page
128
of the 1930 Savoy Cocktail Book