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WHITE SAUCE (a French recipe)

Take one ounce of good butter, put it into a saucepan, stir in a spoonful of flour, add a glassful of water, put it on the fire, and keep stirring. When the sauce boils, take it off, set it on one side, and salt it. Should it be too thick, add a little water; if too thin, a piece of butter rolled in flour. Just before serving, beat up the yolks of two or three eggs to stir in; warm the sauce, but take care not to let it boil; then put in a dash of vinegar.