Melt a tablespoonful of butter, stir in two tablespoonfuls of flour, and mix well till smooth. Then add a wineglassful of Claret, stirring well. To this add about a half pint of water, and season with pepper and salt and a little nutmeg and allspice. Let the Sauce simmer and reduce to about one-half. Add parsley as a garnish, and serve with boiled fish or boiled meat.