White Sauce

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 10 min Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (3)
  1. Have ready a delicately-clean saucepan, into which put the stock, which should be well flavoured with vegetables, and rather savoury
  2. mix the flour smoothly with the cream, add it to the stock, season with a little salt
  3. boil all these ingredients very gently for about 10 minutes, keeping them well stirred the whole time, as this sauce is very liable to burn.
Original Text
WHITE SAUCE (Good). 537. INGREDIENTS.—1/2 pint of white stock (No. 107), 1/2 pint of cream, 1 dessertspoonful of flour, salt to taste. Mode.—Have ready a delicately-clean saucepan, into which put the stock, which should be well flavoured with vegetables, and rather savoury; mix the flour smoothly with the cream, add it to the stock, season with a little salt, and boil all these ingredients very gently for about 10 minutes, keeping them well stirred the whole time, as this sauce is very liable to burn. Time.—10 minutes. Average cost, 1s. Sufficient for a pair of fowls. Seasonable at any time. WHITE SAUCE, made without Meat. 538. INGREDIENTS.—2 oz. of butter, 2 small onions, 1 carrot, 1/2 a small teacupful of flour, 1 pint of new milk, salt and cayenne to taste. Mode.—Cut up the onions and carrot very small, and put them into a stewpan with the butter; simmer them till the butter is nearly dried up; then stir in the flour, and add the milk; boil the whole gently until it thickens, strain it, season with salt and cayenne, and it will be ready to serve. Time.—1/4 hour. Average cost, 5d. Sufficient for a pair of fowls. Seasonable at any time.
Notes
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