Butter Sauce

Put into a saucepan, two heaping tablespoonfuls of flour, dilute it with half a pint of cold water, add some salt and whole peppers, one clove, grated nutmeg, and half an ounce of butter. Set it on the fire, and stir well until it boils; then allow it to cook slowly for fifteen minutes; remove it from the fire, and incorporate into it by degrees, one pound of fresh butter, and the juice of two lemons. If the sauce should become too thick, add a little more water, then strain it through a tammy. With this sauce a quantity of other sauces may be made such as caper, egg, oyster, horse-radish, etc.