Mix a quarter of a pound of butter in a stewpan, with two tablespoonfuls
of flour, without putting it upon the fire; then add a pint and a half
of cold water, place it upon the fire, keep stirring until upon the
point of boiling, but do not let it boil; season with a tablespoonful of
vinegar, and a teaspoonful of salt, and the eighth of one of pepper;
pass it through a tammie into a basin, then add two ounces more of fresh
butter; keep stirring till the butter is melted; it is then ready for
use where required.