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PORTUGUESE SAUCE (for Fish)

Beat the yolks of two fresh eggs, and mix them with four ounces of butter and a table-spoonful of lemon-juice. Put these ingredients into an earthen jar, and set this in a small saucepan of hot water. Put the pan on a slow fire, and beat the contents of the jar unceasingly until the sauce begins to thicken. Add a small quantity of water in order to make it of the consistency of thick cream. Season with pepper and salt, and serve. Probable cost, 7d. Sufficient for four or five persons.