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Dutch Sauce For Trout

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

Put into a stewpan a tea-spoonful of floor, four of vinegar, a quarter

of a pound of butter, the yolks of five eggs, and a little salt. Set it

on the fire, and keep continually stirring. When thick enough, work it

well that you may refine it; pass it through a sieve; season with a

little cayenne pepper, and serve up.

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