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Dutch Sauce For Meat Or Fish

(Sauces.) - (The Lady's Own Cookery Book)







Put two or three table-spoonfuls of water, as many of vinegar, and as

many of broth, into a saucepan, with a piece of butter; thicken it with

the yolks of two eggs. If for fish, add four anchovies; if not, leave

them out. Squeeze into it the juice of a lemon, and strain it through a

sieve.











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