Make the rounds of toast and poach the eggs as before. Make a
white sauce in this way: melt a tablespoonful of butter, and when
it bubbles put in a tablespoonful of flour; shake well, and add a
cup of hot milk and a small half-teaspoonful of salt; cook till
smooth. Moisten each round of toast with a very little boiling
water, and spread with some of the potted ham which comes in little
tin cans; lay a poached egg on each round, and put a teaspoonful of
white sauce on each egg.
If you have no potted ham in the house, but have plain boiled ham,
put this through the meat-chopper till you have half a cupful, put in
a heaping teaspoonful of the sauce, a saltspoonful of dry mustard,
and a pinch of red pepper, and it will do just as well.
Source:
A Little Cook Book for a Little Girl
