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Cream Sauce

Put a piece of butter the size of an egg into a saucepan with a dessert-spoonful of fine flour, and beat them smoothly together with a wooden spoon. When the butter is melted, add gradually half a pint of cream or new milk, and a little salt, pepper, and pounded mace. Let the sauce simmer over a gentle fire, and stir it constantly. If it becomes too thick, it may be thinned by the addition of a small quantity of milk or cream. The juice of a lemon may be added, if liked. This sauce may be used for turbot, cod, and other fish, vegetables, and white dishes. Time, a quarter of an hour. Probable cost, 4d., if made with milk. Sufficient for rather more than half a pint of sauce.