Meat Sauce

2 egg yolks, beaten
3 T. flour
3 T. dry mustard
1/2 t. salt
1/2 c. sugar
1 c. canned milk
1/4 c. hot vinegar

Scald 3/4 c. milk
Pour the other 1/4 c. in with other ingredients, except vinegar.
Add to scalded milk and stir until smooth (not too thick as the hot vinegar and cooling also thickens).
Add hot vinegar.
Remove from heat and beat until smooth.
Chill thoroughly.
Keeps indefinitely in the refrigerator.
Excellent with all meats.

Serves