3 hard-boiled eggs.
A good teacupful drawn butter.
A little salt.
Chop the yolks only of the eggs very fine, and beat into the hot drawn
butter, salting to taste.
This is used for boiled fowls and boiled fish. For the former, you can
add some minced parsley; for the latter, chopped pickles, capers, or
nasturtium seed. For boiled beef, a small shallot minced fine.
_Or,_
Omit the boiled eggs, and beat up two raw ones very light, and put into
the drawn butter instead, as directed in No. 3. For boiled beef or
chicken, you may make the drawn butter of hot liquor taken from the pot
in which the meat is cooking, having first carefully skimmed it.