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Anchovy and Caper Sauce

Take a piece of butter the size of an egg; melt it in a saucepan; stir into it, with a wooden spoon, half a teacupful of flour; then add a quarter of a pint of water. When boiling, add two anchovies boned and chopped small, with a dessert-spoonful of bruised capers. A little lemon-juice is an improvement. Time, ten minutes. Sufficient for a small dish of fish. Probable cost, 6d.