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Egg Sauce (for Salt Fish)

INGRE- DIENTS for sauce for 4 lbs. of fish.-4 eggs, pint of melted butter, when liked, a very little lemon-juice. AVERAGE COST, 6d.

Boil the eggs until quite hard, which will be in about 20 minutes, and put them into cold water for 1/2 hour. Strip off the shells, chop the eggs into small pieces, not, however, too fine. Make the melted butter very smooth, and when boiling, stir in the eggs, and serve very hot. Lemon-juice may be added at pleasure.

TIME.-20 minutes to boil the eggs.

Note. When a thicker sauce is required, use one or two more eggs to the same quantity of melted butter.

Egg Soup. INGREDIENTS for soup for 8 persons. A tablespoonful of flour, 4 eggs, 2 small blades of finely-pounded mace, 2 quarts of stock. AVERAGE COST, 1s. 8d.

Beat up the flour smoothly in a teaspoonful of cold stock, and put in the eggs; throw them into boiling stock, stirring all the time. Simmer for 1/4 of an hour. Season and serve with a French roll in the tureen, or fried sippets of bread.

TIME. an hour.

SEASONABLE all the year.