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Egg Sauce (II)
Mrs. C. Belford.
Prepare drawn butter, and to this add three or four hard-boiled eggs sliced or chopped.
The ladies of 1870s Chicago pooled their recipes and signed every one — corned beef from Mrs. Beaty, lemon pie from Mrs. Saulter.
Home › Our Susan's Opinion of a Kitchen › Egg Sauce (II)
Mrs. C. Belford.
Prepare drawn butter, and to this add three or four hard-boiled eggs sliced or chopped.