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Lemon Butter Sauce

1 quart of water. 1 pound of sugar. 2 ounces of corn starch. 2 ounces of butter. 2 lemons. 6 yolks of eggs.

Grate the rinds of both lemons into the water and squeeze in the juice of only one, unless quite small. That being the flavoring instead of nutmeg make the sauce in other respects as directed for the golden sauce preceding.