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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
