Another white Sauce, more easily made

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

Sauce Base

a little of the water that boiled the fowls, (which must be kept hot) ↝ Water, tap [Tap water]
some cut onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bit of parsley ↝ Parsley, raw [Not included in a food category]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a bit of lemonpeel
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
little thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

To add to sauce

the chicken ↝ Chicken, ground, raw [Poultry Products]

Instructions (3)

Take a little of the water that boiled the fowls, (which must be kept hot) and stew with it some cut onion, a bit of parsley, a blade of mace, and a bit of lemonpeel.
Mix with this a bit of butter, flour, and little thick cream, and adding the chicken, warm it with the sauce.

For veal or rabbit

The above for veal or rabbit; but if either are not sufficiently done before, then the cream and flour should be added just before serving, after the meat is a little stewed.

Original Text

Another white Sauce, more easily made.

Take a little of the water that boiled the fowls, (which must be kept hot) and stew with it some cut onion, a bit of parsley, a blade of mace, and a 80bit of lemonpeel. Mix with this a bit of butter, flour, and little thick cream, and adding the chicken, warm it with the sauce.

The above for veal or rabbit; but if either are not sufficiently done before, then the cream and flour should be added just before serving, after the meat is a little stewed.

Notes

—