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Ravigote Sauce

Four tablespoons of butter; three scant tablespoons of flour; three peppercorns; one-half good-sized onion; a slice of carrot; a bit of mace; a bay leaf; a sprig of parsley; a sprig of thyme; one cup of cream; two cups of chicken stock; one tablespoon of chopped parsley; a slight grating of nutmeg, and salt and pepper. Rub together the flour and three tablespoons of the butter, and add all the other ingredients except the cream, chopped parsley, and the remainder of the butter. Simmer for one-half hour, being careful that there is no burning. In the meantime pound the spoon of butter and the chopped parsley in a mortar, and when the mixture looks rather smooth and green, scrape all of it from the mortar and add it to the sauce. Then add the cream; and if there be not seasoning enough, put in a little more salt and pepper. When the sauce boils up, strain it, and it will be ready for use. This is a delicious sauce for all kinds of delicate fish and meats..