Editing Tartar sauce (section)

== History ==
Tartar sauce is named for [[steak tartare]] (and thus ultimately named for the [[Tatars]]), with which it was commonly served in 19th century [[France]].<ref>{{Cite book |last=Stevens |first=Patricia Bunning |url=https://books.google.com/books?id=E-piQgAACAAJ |title=Rare Bits: Unusual Origins of Popular Recipes |date=1998 |publisher=Ohio University Press |isbn=978-0-8214-1233-6 |pages=156 |language=en}}</ref> Recipes for tartar sauce have been found in English-language cookbooks dating to the mid-19th century,<ref>{{Cite web |title=The Food Timeline history notes--sauce |url=https://www.foodtimeline.org/foodsauces.html#tartar |access-date=2023-05-27 |website=www.foodtimeline.org}}</ref> including a recipe in ''[[Modern Cookery for Private Families]]'' in 1860.<ref>{{Cite book |last1=Acton |first1=Eliza |url=http://archive.org/details/b21505391 |title=Modern cookery, for private families : reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebig and other eminent writers have been as much as possible applied and explained |last2=University of Leeds. Library |date=1860 |publisher=London : Longman, Brown, Green, Longmans, and Roberts |others=University of Leeds Library |pages=143–144}}</ref> It was also popular in [[Hungary]] in the late 19th century.<ref>{{Cite book |last=Zilahy |first=Ágnes |title=Valódi magyar szakácskönyv |edition=2nd, extended |location=Budapest |publication-date=1892 |pages=20|publisher=Magyar Nők Lapjá |language=hu |trans-title=Real Hungarian Cookbook}}</ref>