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Wine Sauce for Fish

Put one teacupful each of stock and wine into a saucepan, and if the fish has been cooked in wine, mix in also the cooking liquor. Put a lump of butter and a tablespoonful of flour in a fryingpan, and stir it over the fire till browned, then mix it in with the sauce. Stir the sauce over the fire till boiling; then strain it through a fine hair-sieve into another saucepan; skim off all the fat as it rises, and let it simmer by the side of the fire for a few minutes. Squeeze in the juice of a lemon, mix a pinch of cayenne in the sauce, and serve