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German Mode of Cooking Watercress

Wash a quantity of watercress and chop it slightly; put two ounces of butter in a stewpan with two tablespoonfuls of flour and stir over the fire until well-browned, then pour in gradually one-half pint of water and keep on stirring over the fire until boiling. Season the sauce with salt, pepper, a little grated nutmeg and sufficient lemon juice or vinegar to give it an agreeable acidity. Put in the watercress, boil up, then turn it into a dish, and serve as a vegetable.