1/8 teaspoonful of pepper.
1 scant half-pint of boiling water.
Boil the egg for ten minutes; then drop into cold water, keeping it there for five minutes. Remove the shell, and with a plated knife chop the egg rather fine. Put the butter in a small saucepan and beat to a cream. Beat the flour, salt, and pepper into this, and then pour on the boiling water. Cook for two minutes, and finally add the chopped egg and serve. This sauce is suitable for boiled fish.
Butter Sauce.
Make this sauce in the same way as directed for egg sauce, omitting the egg.
Caper Sauce.
3 tablespoonfuls of butter.
2 tablespoonfuls of flour.
1/2 pint of water.
1/2 teaspoonful of salt.