CURRY SAUCE

Put into a sauce-pan two ounces of butter and a table-spoonful of curry-powder (or of powdered turmeric if more convenient), half a grated nutmeg, half a spoonful of saffron, and two spoonfuls of flour. Add sufficient boiling water or broth to cover it, and let it stew a quarter of an hour. Strain it, stir in a little more butter, and serve it up.