Cream Sauce for Fish

Ingredients

• 3 ounces butter
• 1 teaspoon flour
• pinch salt
• pinch cayenne
• 1/2 pint cream
• 1 dessertspoon essence of anchovies
• 1/2 teaspoon chili vinegar or lemon-juice

Instructions

1. Knead flour and butter together very smoothly with a strong-bladed knife until well combined.
2. Stir them in a very clean saucepan or stewpan over a gentle fire until the butter is dissolved.
3. Throw in a little salt and some cayenne.
4. Give the whole one minute's simmer.
5. Add the cream very gradually, keeping the sauce constantly stirred until it boils.
6. Mix in a dessertspoonful of essence of anchovies and half as much chili vinegar or lemon-juice.
7. If too thick, thin with a few spoonsful of milk.