Egg Sauce - cooking recipe

Ingredients

1 doz. eggs
1 gal. milk
salt
pepper
butter

Preparation

In a large 4 quart saucepan, melt a pound of butter or oleo over medium high heat.
While heat is still on, whisk in a little at a time about 3 pounds of flour.
Beat it hard every time (no lumps).
It will be real thick.
When cooled, shave it off with large spoon (takes less whipping to thicken all gravies and sauces.)