Dutch Sauce For Meat Or Fish Recipe
Put two or three table-spoonfuls of water, as many of vinegar, and as
many of broth, into a saucepan, with a piece of butter; thicken it with
the yolks of two eggs. If for fish, add four anchovies; if not, leave
them out. Squeeze into it the juice of a lemon, and strain it through a
sieve.
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