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Bacon Sauce

Make a mixture of a spoonful of flour and a little water; add to it vinegar and water in equal parts (one tea-cupful), and the yolks of three eggs well beaten. Cut a quarter of a pound of rather fat bacon into pieces the size of large peas, and fry them in a stewpan till they are of a pale brown colour. Add salt and pepper to taste, pour the mixture over them, and stir till thick. As this sauce is to be used cold allow for it, and do not make it too thick to pour. Probable cost, 6d.