English White Sauce

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 15 min Total: 15 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

Boil softly in half a pint of well-flavoured pale veal gravy a few very thin strips of fresh lemon-rind, for just sufficient time to give their flavour to it ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a few very thin strips of fresh lemon-rind ↝ Lemon, raw [Citrus fruits]
arrow-root, or of flour and butter ↝ Burdock root, raw [Vegetables and Vegetable Products]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt if needed ↝ Salt, table, iodized [Spices and Herbs]
a quarter of a pint of boiling cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Specific quantities for the best kind of white sauce

Good pale veal gravy, 1/2 pint ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
third of 1 lemon-rind ↝ Lemon, raw [Citrus fruits]
Freshly pounded mace, third of saltspoonful ↝ Spices, mace, ground [Spices and Herbs]
butter, 1 to 2 oz. ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour, 1 teaspoonful (or arrow-root an equal quantity) ↝ Flour, 00 [Cereal Grains and Pasta]
arrow-root an equal quantity ↝ Burdock root, raw [Vegetables and Vegetable Products]
cream, 1/4 pint ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (4)

Boil softly in half a pint of well-flavoured pale veal gravy a few very thin strips of fresh lemon-rind, for just sufficient time to give their flavour to it
Stir in a thickening of arrow-root, or of flour and butter
Add salt if needed
Mix with the gravy a quarter of a pint of boiling cream

Original Text

ENGLISH WHITE SAUCE.

Boil softly in half a pint of well-flavoured pale veal gravy a few very thin strips of fresh lemon-rind, for just sufficient time to give their flavour to it; stir in a thickening of arrow-root, or of flour and butter, add salt if needed, and mix with the gravy a quarter of a pint of boiling cream. For the best kind of white sauce, see béchamel, page 107.

Good pale veal gravy, 1/2 pint; third of 1 lemon-rind: 15 to 20 minutes. Freshly pounded mace, third of saltspoonful; butter, 1 to 2 oz.; flour, 1 teaspoonful (or arrow-root an equal quantity); cream, 1/4 pint.

Notes

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