Port Sauce

Break up the butter (or margarine). Collect in a small pan and put over low heat to melt it. The moment it has melted, and before it begins to sizzle, toss the flour into the receptacle and stir rapidly until a homogeneous batter has formed. Dilute the mixture with the port, well away from the heat. Dilute it a little at a time, trickling the liquid in, and then, again in a trickle, add the milk, the grated rind and the orange juice sweetened with sugar, the cloves, and the cinnamon. Put the liquid on the heat and slowly bring to the boil, stirring constantly. The instant it begins to boil, take the sauce off the heat, remove the cloves and the cinnamon stick, then immerse the receptacle in cold or iced water and stir to cool it more rapidly. When it is cold, put into the fridge to chill it.