Sharp Sauce

Four ounces of fresh butter, one and a half ounces of flour; nutmeg, pepper and salt, eight gherkins and a few capers chopped fine, a little browning and two tablespoonfuls of Harvey; knead well together in a small stewpan, add half a pint of water, stir over the fire until the sauce begins to boil, and then, after mixing in a bit of glaze the size of a walnut, serve with boiled beef, or boiled mutton.