Dropped Eggs with White Sauce.
Drop or poach the eggs; put them on a hot, flat dish and pour over them this sauce boiling hot.
In a saucepan put half a cupful of boiling water.
Two or three large spoonfuls of nice strained gravy.
A little pepper.
A quarter teaspoonful of salt.
When this boils stir in a heaping teaspoonful of flour wet up smoothly with a little cold water to keep it from lumping. Stir and boil one minute and add a tablespoonful of butter. Stir steadily two minutes longer, add, if you like, a little minced parsley, and pour the sauce which should be like thick cream, over the dished eggs.