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Prince of Wales' Sauce

(For Fish.) Cook a handful of burnet, chervil, and parsley and tarragon leaves, in boiling water for five minutes. Drain and chop very fine, with 2 boned anchovies, yolks of 2 hard-boiled eggs, a pinch of mustard, and the yolk of a raw egg. Pound these to a paste, and add 1/4 pint of pure olive oil and a tablespoonful of lemon juice. Strain for use.