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Butter Sauce

Season a cupful of flour with salt, pepper, nutmeg, and cloves. Mix it with some water into a paste, and work in a piece of butter about the size of an egg. Put the thin paste into a pan over the fire, and boil it for a quarter of an hour, then take it off, and add some fresh butter in small portions at a time, continually stirring the contents to prevent the butter from rising to the surface. Afterwards add some vinegar and mix thoroughly. This sauce is used with fish and boiled vegetables. (See also MELTED BUTTER.)