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Egg Sauce for Calf's Head

Take half a pint of veal or any white broth, thicken it with two ounces of butter blended with an ounce and a half of flour; add, when it boils, some minced parsley, three eggs boiled hard and chopped separately, and a squeeze of lemon-juice. Take the sauce off the fire, and stir into it another ounce of butter. Serve in a tureen. If liked, the egg-whites only may be stirred into the sauce; the hard yolks may be pressed through a wire sieve on to the meat.