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The Sauce, or Golden Rain.
Boil 3 eggs 10 minutes, and when cold throw the whites and two of the yolks into cold water to keep their color. Melt butter, 1 table-spoonful, in a saucepan; then remove from the fire and stir in a spoonful of flour (about 1 oz. ); stir, or beat with a wooden spoon, till smooth; put over the fire again and add 1/2 pt. of milk and stir till it thickens, adding now a gill of cream, cutting the whites and the yolks of the eggs in the water into dice; stir in, but do not break up the dice by too hard stirring, which would spoil the golden as well as the white rain; bring to a boil after putting in the egg-dice. Take up the turkey in time to drain nicely; then rub the yolk of the other egg over the breast and in spots over the rest of the turkey, or rub it through a sieve, thus in spots, to make it more golden. Pour the same upon. it, or serve it in a "boat" or bowl, as preferred.
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