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[[underline]] Receipt for making Dutch Sauce [[/underline]] Take six or eight [[addition]]^ or more [[/addition]] yolks of eggs (according to the quantity of Sauce you want) Beat them well, then add four spoonfulls of white wine vinegar and three spoonfulls cold water, a little nutmeg, pepper and salt. Boil the whole stirring it up all the time, 'till it is quite thick: the put in about a quarter of a pound fresh butter, [[addition]] ^ and [[/addition]] stir it up all together. The Sauce, when made, should be so thick as almost to admit of a Spoon, when placed in it, to stand upright
