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Olive Sauce for Game

Two dozen queen olives, one pint of rich stock, the juice of one lemon, two tablespoonfuls of salad oil, one of flour, salt, pepper, a small half teaspoonful of onion juice. Let the olives stand in hot water half an hour to extract the salt. Put the oil in the stewpan, add the flour. Stir until smooth, add the stock, set back where it will simmer. Pare the olives round and round, close to the stones, and have the pulp in a single piece. If this is done carefully with a sharp knife, in somewhat the same way that an apple skin is removed whole, the olives will still have their natural shape after the stones are taken out. Put them in the sauce, add the seasoning, and simmer twenty minutes. Skim carefully and serve. If the sauce is liked thin, half the amount of flour given can be used. This sauce is for roast ducks and other games.