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Hollandaise Sauce

This is one of the best sauces for fish: one-half cup of butter; one-half cup of boiling water; one-half lemon (juice only); one-fourth saltspoon of pepper; one saltspoon of salt; three eggs (yolks only). 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.