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Egg Sauce

Blend two ounces of good fresh butter with a dessert-spoonful of flour; put the mixture into a small saucepan with a wine-glassful of water; or, if the sauce be intended for salt fish, of the liquor in which the fish was boiled; see that it is not too salt, a fault which a little milk or water will remedy. Simmer, but do not boil. When ready to boil, draw the saucepan from the fire, and stir in two ounces more of butter and two or three hard-boiled eggs cut small. Time, one minute to simmer. Probable cost, 6d. for this quantity.