EGG SAUCE.
208. Boil half a pint of milk, and stir into it as much flour mixed with cold water as will thicken it. Then take it off the fire, and beat in gradually three ounces of butter; add a little salt. Boil two eggs hard; chop them finely, and add them to the milk and butter.
This sauce is used for boiled chicken or fish.
[DRAWN BUTTER.]
209. Boil half a pint of milk, and stir into it as much wheat flour mixed with cold milk, as will thicken it. Take it off the fire and beat in gradually three ounces of butter. Add a little salt.
This is poured over asparagus and some other vegetables.