3 ounces butter.
Half-pint water (hot).
A beaten egg.
1 heaping teaspoonful flour.
Wet the flour to a smooth paste with a little cold milk, and add to the
hot water in the inner vessel, stirring until thick. Have ready the
beaten egg in a cup. Take a teaspoonful of the mixture from the fire,
and beat with this until light; then another, and still another. Set
aside the cup when this is done, and stir the butter into the contents
of the inner saucepan gradually, until thoroughly mixed, then add the
beaten egg in the same way. There is no danger of clotting the egg, if
it be treated as I have described.