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Cold Meat Sauce

A good sauce for cold meat is made by beating the yolks of three eggs, and adding a wineglassful of jelly cut up. The seasoning is made with a tablespoonful each of flour and mustard, softened with vinegar. Put the whole in a sauce-pan with a tablespoonful of butter and half a teacupful of vinegar. Boil, stirring constantly until thick. Any solid pickle, like cucumber, may be chopped fine, and stirred thoroughly in when the sauce is cold.