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Hot Sauce, for Broils, Etc

Melt two ounces of butter in a stewpan, stir in with it a table-spoonful of flour, and mix smoothly with the back of a wooden spoon until it is lightly browned. Add gradually to it a quarter of a pint of good stock, stirring all the time; add also a tea-spoonful of chopped capers, a tea-spoonful of chopped shallots, a tea-spoonful of mustard, half a tea-spoonful of essence of anchovy, a table-spoonful of walnut ketchup, a table-spoonful of port, or claret, and a quarter of a tea-spoonful of cayenne. Boil gently for six or seven minutes, and serve as hot as possible. Probable cost, 4d. Sufficient for five or six persons.