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Olive Sauce

Place some olives in a basin of water, and let them remain for thirty minutes. Have a small slice of onion in a saucepan with a few tablespoonfuls of salad oil, and as soon as the onion commences to color add two tablespoonfuls of flour, and stir until it is smooth. Pour in a pint of rich stock, and remove the pan to the side of the fire where the stock can simmer gently. Remove the stones from the olives, add them to the sauce, season with salt and pepper, and simmer for twenty minutes longer. Skim it well, and when ready to serve, squeeze in the juice of a lemon. If a thin sauce is desired, the flour may be reduced.