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Cream Sauce with Vinegar

Put one tablespoonful of flour into a saucepan with one ounce of butter, and stir it over the fire until mixed, but not browned; then pour in by degrees one-half pint of cream, and continue stirring until thick and boiling. Season the sauce with salt and a little grated nutmeg; squeeze in the juice of a lemon, or a sufficient quantity of vinegar to give it a tart flavor, and then serve.