Egg Sauce

Directions

1. 1
   In a large 4 quart saucepan, melt a pound of butter or oleo over medium high heat.
2. 2
   While heat is still on, whisk in a little at a time about 3 pounds of flour.
3. 3
   Beat it hard every time (no lumps).
4. 4
   It will be real thick.
5. 5
   When cooled, shave it off with large spoon (takes less whipping to thicken all gravies and sauces.)