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ALLEMAND SAUCE (another way)

Put into a saucepan two ounces of butter. When melted, stir in briskly a dessert-spoonful of flour and half a pint of white stock, or failing that, water. Add a little lemon-peel, salt and pepper to taste, a small lump of sugar, an onion, and a little nutmeg. Let all simmer by the side of the fire for a little while, then strain. Mix with the sauce half a cupful of milk or cream, and the yolk of one egg; put it on the fire once more, and stir it briskly till it thickens. It must not boil. Add a little lemon-juice. Time, forty minutes. Probable cost, 8d. Sufficient for three-quarters of a pint of sauce.