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Gobble Sauce for Fish

Put one ounce of butter into a saucepan, and mix it very smoothly with an ounce of flour. Add six table-spoonfuls of cream or new milk, a pinch of cayenne, two or three grates of nutmeg, a tea-spoonful of the essence of anchovies, and a tea-spoonful of lemon-juice. Stir in two table-spoonfuls of shelled shrimps, and serve quite hot, but the sauce must not boil. Probable cost, 6d. Sufficient for half a pint of sauce.