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White Sauce For Carp

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

Boil half a pint of white wine, a quarter of a pint of elder vinegar, a

little tarragon vinegar, half a pint of water, a bunch of sweet-herbs,

an onion stuck with cloves, and some mace, till the goodness is out of

the ingredients. Thicken with melted butter, the yolk of an egg beat,

and a quarter of a pint of good cream.

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