Boiled Roots with Cream Sauce

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Wash the roots thoroughly clean.
  2. Boil the roots until they are tender.
  3. Skin the roots.
  4. Cut the roots into slices.
  5. Have ready a little cream, a piece of butter rolled in flour, the yolk of an egg beaten fine, a little grated nutmeg, two or three spoonfuls of white wine, with a very little salt.
  6. Stir all together.
  7. Put your roots into the dish.
  8. Pour the sauce over them.
Original Text
WASH them thoroughly clean, and when you have boiled them till they are tender, skin the roots, and cut them into slices. Have ready a little cream, a piece of butter rolled in flour, the yolk of an egg beaten fine, a little grated nutmeg, two or three spoonfuls of white wine, with a very little salt, and stir all together. Put your roots into the dish, and pour the sauce over them.
Notes
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