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SAXONY SAUCE (a German recipe)

Place a piece of butter in a casserole, together with a table-spoonful of flour, to thicken, till almost browned. Then add a sufficient quantity of water in which fish was boiled, a shallot minced, some pale vinegar, a little white wine, and a good tea-spoonful of mustard. Stir these ingredients until the preparation boils well. Before sending to table, add some very thin slices of lemon and a piece of cold butter to make the sauce oily.