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Sauce For White Hashes Or Chickens

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







A pint of new milk, the yolk of two eggs, well beaten, two ounces of

butter, well mixed with flour; mix it all together in a saucepan, and,

when it boils, add two spoonfuls of mushroom ketchup; it must be stirred

all the time, or it will not do. If used for cold veal or lamb, the meat

must be cut as thin as possible, the sauce made first to boil, and then

the meat put into it, till it is hot enough for table.











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