Very Common White Sauce

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. Stew down the neck and feet of a fowl, nicely cleaned, in half a pint of water, until it is reduced to less than a quarter of a pint, with a thin strip or two of lemon-rind, a small blade of mace, a small branch or two of parsley, a little salt, and half a dozen corns of pepper.
  2. Strain the mixture.
  3. Thicken and flavour the strained mixture by the preceding receipt (details not provided in this text).
  4. Mix with something more than half the quantity of cream.
  5. For an excellent liver sauce: boil the liver of the chicken for six minutes in the gravy, then bruise it to a smooth paste, pass it through a sieve, and add it to the white sauce when made.
  6. Add a little strained lemon-juice when ready to serve.
  7. Stir very briskly in.
Original Text
VERY COMMON WHITE SAUCE. The neck and the feet of a fowl, nicely cleaned, and stewed down in half a pint of water, until it is reduced to less than a quarter of a pint, with a thin strip or two of lemon-rind, a small blade of mace, a small branch or two of parsley, a little salt, and half a dozen corns of pepper, then strained, thickened, and flavoured by the preceding receipt, and mixed with something more than half the quantity of cream, will answer for this sauce extremely well; and if it be added, when made, to the liver of the chicken, previously boiled for six minutes in the gravy, then bruised to a smooth paste, and passed through a sieve, an excellent liver sauce. A little strained lemon-juice is generally added to it when it is ready to serve: it should be stirred very briskly in.
Notes
—