To make Egg-Sauce, Proper for Roasted Chickens

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Melt your Butter thick and fine, chop two or three hard-boiled Eggs fine, put them into a Bason, pour the Butter over them, and have good Gravy in the Dish.