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Gooseberry Sauce

Heat one and a half tablespoons melted butter in small saucepan, add two light tablespoons flour, stir well while heating for half minute and moisten with two gills hot milk. Season with half teaspoon salt, one saltspoon cayenne and half saltspoon grated nutmeg, then continually mix until it comes to a boil. Add, little by little, one-half ounce good butter and the juice of quarter of a lemon, mix well, strain through Chinese strainer into another saucepan, add half teaspoon freshly chopped parsley and keep warm. Pick off stems from a pint of fresh, sound gooseberries, then plunge them in quart of boiling water and boil two minutes. Drain on sieve and add to sauce, lightly mix and use as required.