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Sauce Veloute

Put an ounce lump of butter into a saucepan, allow it to melt and add two tablespoonfuls of flour, stirring continually and not allowing it to become brown; then add a pint of chicken stock, very strong, put in some garnishes, half a cupful of the liquor of mushrooms, half a dozen whole peppers, half a pinch of salt, together with a small quantity of nutmeg. Let boil, the while stirring, for twenty minutes, then move to the side of the fire and skim well, allowing it to simmer slowly for an hour, after which rub it through a fine sieve.