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Lemon Sauce, for Fowls, White

Take about half a pint of white stock (or, failing this, boil the trimmings of the fowls with a little water), put it into a saucepan with the thin rind of a lemon, six white peppercorns, half a blade of mace, pounded, a quarter of a nutmeg, grated, a small tea-spoonful of salt, and a bunch of parsley. Simmer gently for twenty minutes. Strain the sauce, add half a pint of good cream or milk, thicken with a dessert-spoonful of flour mixed smoothly with a little cold milk, and boil gently a few minutes longer. Just before serving, add the strained juice of the lemon, but let the sauce cool a little before it is put in, and stir it well or it will curdle. If wanted very rich the sauce may be thickened with a little butter rolled in flour. Time twenty minutes to flavour the stock. Probable cost, 1s., if made with cream. Sufficient for six persons.