2 cups clear strained broth or water.

1/4 pound butter or more.

2 heaping tablespoons flour.

Salt, if not enough in the butter.

Take half the butter and all the flour and stir them together in a saucepan over the fire. When well mingled and bubbling from the bottom add the boiling water or broth a little at a time, stirring till all is in and the sauce has cooked thick and smooth. Take it from the fire and beat in the other half the butter a portion at a time and do not let it boil again. It looks glossy and smooth as soft butter; may need thinning down for some purposes, as for parsley sauce, etc.

The above makes over a pint of sauce; the cost is whatever the price of the butter used may be.