White Caper Sauce

Four ounces of butter, one and a half ounces of flour; nutmeg, pepper and salt, well kneaded together in a small stewpan; then add a small piece of glaze and nearly half a pint of water; stir over the fire until the sauce begins to boil, then mix in a bit more fresh butter to smooth it; add the capers, and serve with boiled mutton.