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Anchovy and Caper Sauce

Put some melted butter in a saucepan, dredge in a little flour to thicken, adding season of pepper and salt to taste and a small quantity of nutmeg, then pour in a little vinegar from the capers; mix all well together, and stir in a boned anchovy and a tablespoonful of capers, both chopped very fine. Set the saucepan on the fire, boil the sauce for five minutes, and it is ready for use.