Lemon Sauce (with Liquor)

Melt in a saucepan 1 tablespoonful butter; add ½ tablespoonful flour; when well mixed pour in 1 cup boiling water; boil 2 minutes; remove from the fire, pour sauce into a bowl; add the juice of ½ lemon, a little nutmeg and a glass of brandy; sweeten with sugar and serve hot. Very nice with rolly-poly pudding or apple dumplings. Sherry or Madeira wine may be used instead of brandy.