---------- Recipe via Meal-Master (tm) v8.02
  Categories: Penndutch, Salads
       Yield: 1 servings
       1 tb Fat
       1 x  *or:
       1 tb Butter
       1 ts Flour
       2 ts Sugar
     1/2 ts Mustard, dry
     1/8 ts Pepper
     1/2 ts Salt
     1/2 c  Vinegar
       1 ea Egg yolk
   Goose, chicken, or bacon fat may be used.  Melt the
   fat or butter and blend in the flour. Add the vinegar
   and stir until mixture thickens. Mix together the
   sugar, mustard, salt and pepper and add to the liquid.
   Cook for 4 minutes. Pour over the beaten egg yolk and
   mix well. Return to fire and cook 1 minute longer.
   Source:  Pennsylvania Dutch Cook Book - Fine Old
   Recipes, Culinary Arts Press, 1936.