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Sauce Doree, Golden Sauce, or Butter Sauce

1 pound of white sugar. 2 ounces of corn starch. 1 quart of water. 4 ounces of best fresh butter. 2 or 3 yolks of eggs. Nutmeg extract to flavor. Boil the water in a bright saucepan. Mix the starch in the sugar dry, and rapidly stir them in. When it has boiled up, beat in the butter. Pour a little sauce to the yolks in a cup; beat, then mix all together. Just before it begins to boil remove it from the fire, taking care the yolks do not curdle with too much cooking.