American Yams a la Francaise

Cut the yams into slices about half an inch thick; trim them into large oval-shaped scollops; and throw them into a pan full of water; wash and drain them upon a cloth.; then place them in circular order, in a deep sautapan spread with four ounces of fresh butter, and season with a little grated nutmeg and salt; moisten with a pint of water; put the lid on, and set them to simmer gently over a slow fire for about three-quarters of an hour, taking care to turn them over, in order that they may acquire a bright yellow-glazed colour on both sides: dish them up in close circular order, piled up in rows; pour the following sauce under them, and serve: —knead two pats of fresh butter with a dessert-spoonful of flour; put it into a stewpan with a gill of cream, a spoonful of pounded sugar, a very little salt, and a tea-spoonful of orange-flower water; stir this over the fire until it thickens, and then use it as directed.