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Hollandaise Sauce

½ cup butter

1 teaspoon salt

Yolks of 3 eggs

¼ teaspoon pepper

Juice of ½ lemon

½ cup boiling water

This is one of the best sauces for fish. Beat the butter to a cream with a silver spoon, add the yolks of the eggs, one at a time, and beat well, then add the lemon-juice, salt and pepper. About five minutes before serving, add the boiling water, a little at a time, stirring well. Place the bowl in a saucepan of boiling water, and stir rapidly until the sauce thickens like boiled custard.