4 ounces butter.
1 tablespoonful flour.
2 anchovies.
1 teaspoonful chopped capers, or nasturtium seed, or green pickle.
1 shallot.
Pepper and salt to taste.
1 tablespoonful vinegar.
1 teacupful hot water.
Put the water into the inner saucepan, chop the anchovies and shallot,
and put in with the pepper and salt. Boil two minutes, and strain back
into the saucepan when you have rinsed with hot water. Now add the
flour wet smooth with cold water, and stir until it thickens; put in
the butter by degrees, and when it is thoroughly melted and mixed, the
vinegar; lastly, the capers and a little nutmeg.