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One White of Egg

One gill of Stock.

A little Salt.

Beat up the eggs with the stock and a little salt; strain this into a well-buttered gallipot, cover it over with a piece of kitchen paper buttered, stand it in a saucepan of boiling water, and steam it very gently for fifteen minutes; if steamed quickly the custard will be full of holes.

When the custard is set take it out of the sauce- B 2