White Sauce. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of first stock
half a carrot, sliced ↝ Carrots, raw [Vegetables and Vegetable Products]
half a sliced shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs
some mushrooms, or their peel to flavour ↝ Mushrooms, raw [Other vegetables and combinations]
1 oz. of lean ham cut into little dice ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (8)

Put 1 oz. of butter in a stewpan to melt.
Add a tablespoonfuls of flour and mix well.
Then add a pint of first stock, half a carrot, sliced, half a sliced shallot, a bunch of sweet herbs and some mushrooms, or their peel to flavour, 1 oz. of lean ham cut into little dice.
Boil all up and then let it simmer for 1 hour.
Skim off all the fat.
Put the sauce through a tammy.
Add a gill of cream and give it a good warm-up, but not to boil.
Season to your taste.

Original Text

White Sauce. No. 2. (Mrs. Evans, Birk Hall.)
Put 1 oz. of butter in a stewpan to metlt; add a tablespoonfuls of flour and mix well, then add a pint of first stock, half a carrot, sliced, half a sliced shallot, a bunch of sweet herbs and some mushrooms, or their peel to flavour, 1 oz. of lean ham cut into little dice; boil all up and then let it simmer for 1 hour. Skim off all the fat, put the sauce through a tammy, and add a gill of cream and give it a good warmup, but not to boil. Season to your taste.

Notes

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