Fry together in a stew-pan two ounces of butter and
two ounces of flour, without discoloring them ; then mix
in half a pint of well-flavoured chicken stock, and half a
gill of cream, and stir all together till it boils ; add the juice
of one lemon, and two raw yolks of eggs, and stir over
the fire again till it thickens, but do not let it boil : put
in a teaspoonful of mixed English mustard, wring through
the tammy, add a tablespoonful of French vinegar, a dust
of castor sugar, and four large tablespoonfuls of freshly-
grated horseradish sauce; mix well, and use.
 
 

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