Bechamel or White Sauce

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 (11)
For the sauce
Instructions (7)
  1. Cut lean veal in small slices, and the same quantity of lean bacon or ham.
  2. Put them in a stewpan with a good piece of butter, an onion, a blade of mace, a few mushroom buttons, a bit of thyme, and a bayleaf.
  3. Fry the whole over a very slow fire, but not to brown it.
  4. Add flour to thicken.
  5. Put an equal quantity of good broth, and rich cream.
  6. Let it boil half an hour, stirring it all the time.
  7. Strain it through a soup strainer.
Original Text
Bechamel or White Sauce. Cut lean veal in small slices, and the same quantity of lean bacon or ham: put them in a stewpan, 105with a good piece of butter, an onion, a blade of mace, a few mushroom buttons, a bit of thyme, and a bayleaf. Fry the whole over a very slow fire, but not to brown it: add flour to thicken; then put an equal quantity of good broth, and rich cream. Let it boil half an hour, stirring it all the time: strain it through a soup strainer. N. B. Soups and gravies are far better by putting the meat at the bottom of the pan, and stewing it, and the herbs, roots, &c. with butter, than by adding the water to the meat at first; and the gravy that is drawn from the meat, should be nearly dried up before the water is put to it. Do not use the sediment of gravies, &c. that have stood to be cold. When onions are strong, boil a turnip with them, if for sauce, which will make them mild.
Notes
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