Put butter the size of a walnut into a stew-pan, and when it bubbles
stir in an even table-spoonful of flour, which cook thoroughly without
letting it take color. Mix into the _roux_ a cupful of strong hot veal
stock (_i. e._, veal put into cold water and boiled four or five hours),
a cupful of boiling cream, and one grating of nutmeg; let it simmer,
stirring it well for a few minutes, then strain, and it is ready for
use. The sauce would be improved if the usual soup-bunch vegetables were
added to the stock while it is being made.