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Royal Sauce, for Fish

Beat two raw yolks of eggs with two ounces of fresh butter. Add gradually a tea-spoonful of elder vinegar, a tea-spoonful of tarragon vinegar, a tea-spoonful of soy, a pinch of cayenne, and a very small quantity of nutmeg. Pour the mixture into an earthen jar; set this in a small saucepan of boiling water, and keep the contents of the jar boiling, stirring briskly all the time until the sauce begins to thicken and presents a rich smooth appearance; be exceedingly careful that it does not curdle, which it will quickly do if not taken from the fire as soon as it is smooth and thick. Time, about ten minutes. Probable cost, 6d. Sufficient for three or four persons.