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Horse-Radish Sauce, with Eggs

Boil two eggs hard. When cold, pound the yolks with the back of a wooden spoon, and add very gradually three or four table-spoonfuls of vinegar, sufficient to make a smooth cream. Add three dessert-spoonfuls of grated horse-radish and half a tea-spoonfuls of grated horse-radish and half a tea-spoonful of salt. Serve in a tureen. Time, ten minutes to boil the eggs. Probable cost, 3d. Sufficient for two or three persons.