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Holstein Sauce, for Fish

Mix a quarter of a pint of the water in which the fish was boiled with an equal quantity of light wine. Thicken the liquid with a table-spoonful of flour, mixed smoothly with two ounces of butter, and stir it over the fire until it boils. Add a salt-spoonful of salt, a little pepper, and the eighth of a nutmeg, grated. Beat the yolk of an egg in a basin, and mix with it the juice of a lemon. Draw the sauce back from the fire for a minute, then stir into it the egg and half an ounce of butter, and serve. Time, a quarter of an hour to prepare. Probable cost, 3d., exclusive of the wine. Sufficient for four or five persons.