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Egg Sauce for Fowl

Melt without browning two ounces of butter in a saucepan; add two tablespoonfuls of flour and mix until smooth; pour in two breakfast cupfuls of boiling water, adding a little at a time, and stir quickly until thick; then add two ounces more of butter and half a teaspoonful each of salt and pepper and, last of all, three hardboiled eggs chopped fine. After removing the pan from the fire stir well, when the sauce is ready for use