Another Common Béchamel

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 60 min Total: 60 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

half a pound of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a slice of lean ham or smoked beef ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
milk ↝ Milk, NFS [Milk, reduced fat]

For serving with mutton

a spoonful of made-mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]

Instructions (7)

Cut half a pound of veal and a slice of lean ham or smoked beef into small dice.
Stew the diced veal and ham/beef in butter with vegetables, as directed in the foregoing receipt.
Stir in the same proportion of flour.
Add the milk.
Let the sauce boil very gently for an hour.
Do not allow the sauce to thicken too much before straining.

Serving suggestion

Common béchamel, with the addition of a spoonful of made-mustard, is an excellent sauce for boiled mutton.

Original Text

ANOTHER COMMON BÉCHAMEL.

Cut half a pound of veal, and a slice of lean ham or smoked beef, into small dice, and stew them in butter, with vegetables, as directed in the foregoing receipt: stir in the same proportion of flour, then add the milk, and let the sauce boil very gently for an hour. It should not be allowed to thicken too much before it is strained.

Obs.—Common béchamel, with the addition of a spoonful of made-mustard, is an excellent sauce for boiled mutton.

Notes

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