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Ravigote Sauce, for Meat and Poultry of Various Kinds

Work an ounce of flour smoothly into two ounces of butter. Add the strained juice of half a lemon, a dessert-spoonful of chopped parsley and a little pepper and salt. Put the paste into a saucepan with a quarter of a pint of milk or cream, and stir until it is on the point of boiling. Have ready in a separate saucepan a table-spoonful of tarragon vinegar, a table-spoonful of chilli vinegar, a table-spoonful of Worcester sauce, and a table-spoonful of the essence of anchovies. Boil this mixture for three or four minutes, add it to the sauce, which should have been slightly cooled, and serve. Time, twenty minutes. Probable cost, 8d. Sufficient for five or six persons.