Dutch Sauce
Butter, size of an egg
1 tea-spoon flour
¹⁄₂ pint milk or cream
Juice of half a lemon
2 yolks of eggs
Melt the butter in a sauce-pan. Stir in the flour and mix till perfectly smooth. Add the milk or cream. Boil for two or three minutes. Add lemon juice, and just before serving, stir in the two yolks. After which do not allow the sauce to boil.