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Portuguese Sauce

This sauce should be made a minute or two before it is ready to be served, for if permitted to cool it will be spoiled. Put five or six tablespoonfuls of butter into a saucepan with the yolks of two raw eggs, a small quantity of lemon juice, and a pinch of coarse pepper, and stir over the fire until hot, but do not allow it to boil. Remove the sauce from the fire, and keep on stirring it until thick. It is then ready for serving.