Put into a saucepan one ounce of flour and two ounces of butter, place it on a slow fire, and stir lightly with a spatula for two minutes, adding one wineglassful of Madeira, two ounces of caster sugar and one teacupful of cream. Stir well again for two minutes, to avoid its coming to a boil; take it from the fire, add immediately one wineglassful of wine, stirring it lightly again. Pour the cream into a saucebowl, and serve immediately.

Cream Sauce For Venison

Pour over the venison, when cooked, one-half pint of cream, and catch it in a dish. Strain the cream into a saucepan, put one tablespoonful of chopped cooked onion into it, and a small piece of butter that has been worked with a little flour; stir the sauce over the fire until boiling, and the flour is cooked, then move the pan to the side and mix in the beaten yolks of two eggs. Stir till well thickened, but do not let it boil again, and serve the sauce in a sauceboat with the venison.

Cream Sauce With Vinegar

Put one tablespoonful of flour into a saucepan with one ounce of butter, and stir it over the fire until mixed, but not browned; then pour in by degrees one-half pint of cream, and continue stirring until thick and boiling. Season the sauce with salt and a little grated nutmeg; squeeze in the juice of a lemon, or a sufficient quantity of vinegar to give it a tart flavor, and then serve.