Egg Sauce For Roast Fowls Etc
(
Plain Cookery Book For The Working Classes)
Boil two or three eggs for about eight minutes; remove the shells, cut
up each egg into about ten pieces of equal size, and put them into some
butter-sauce made as follows:--viz., Knead two ounces of flour with one
ounce and-a-half of butter; add half-a-pint of water, pepper and salt to
season, and stir the sauce on the fire until it begins to boil; then mix
in the pieces of chopped hard-boiled eggs.
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