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White Sauce for Fowls

Take the neck, gizzard, liver, and feet of fowls, with a piece of mutton or veal, if you have any, and boil in one quart water with a few whole peppers, and salt, till reduced to one pint; then thicken with a quarter pound butter mixed with flour and boil it five or six minutes.

Mix the yolks of two eggs with one teacup good cream; put it in the saucepan, shaking over the fire till done.--Mrs. Dr. S