Egg sauce for boiled codfish
Make a white sauce by cooking together a tablespoonful, each, of butter and of flour until they bubble, pouring upon them a half pint of milk and stirring until thick and smooth. To this add one hard-boiled egg, chopped fine, one raw egg, beaten light, putting it in slowly, and salt and pepper to taste. Pour over the fish in the dish or serve in a sauce-tureen.