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Cutlets, Sauce For

Put an ounce of butter into a saucepan, place it over a slow fire, and mix very gradually with it an ounce of fine flour. Let it brown slightly, then add enough boiling water to make it as thick as cream, season with salt and cayenne, and vary the flavour by the addition of finely-chopped gherkins, mushroom or walnut pickle, fresh tomatoes, or tomato sauce, a minced shallot, and a glass of red wine, etc., etc. Time, a few minutes. Sufficient, a quarter of a pint of sauce for one pound of cutlets.