Cream Sauce for Fish

• Butter, 3 oz.
• flour, 1 large teaspoonful: 2 to 3 minutes.
• Cream

Knead very smoothly together with a strong-bladed knife, a large teaspoonful of flour with three ounces of good butter; stir them in a very clean saucepan or stewpan over a gentle fire until the butter is dissolved, then throw in a