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Sauce for Crabs

Slightly warm two or three ounces of butter, and beat until creamy with a wooden spoon, then mix with it one teaspoonful of made mustard, one tablespoonful of vinegar, and the beaten yolks of two eggs. Season to taste with a small quantity of cayenne pepper and salt, and stir it over the fire until thickened, but do not let it boil or the eggs will curdle. It is then ready for serving.