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Roman Sauce

Put one tea-cup water and one tea-cup milk on fire to seald, and when hot stir in a table-spoon flour, previously mixed smooth with a very little cold water, add three eggs well beaten and strained, season with salt and pepper, two table-spoons butter and a little vinegar; boil four eggs hard, slice and lay over the dish; pour over sauce, and serve with boiled fish. - Mrs. E. T. E.