White Sauce. No. 1.

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

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

1/2 pint of milk ↝ Milk, NFS [Milk, reduced fat]
a piece of butter the size of a large walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 tablespoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
four pennyworth of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Boil 1/2 pint of milk and a piece of butter the size of a large walnut.
Mix 2 tablespoonfuls of flour to four pennyworth of cream that is to say if it is town cream.
Add the cream to the milk, stirring it to make it quite smooth.
Grate a little lemon peel into it, and just before it is taken off the fire add a pinch of salt.

Original Text

White Sauce. No. 1. (Mr. Courtenay.)
Boil ½ pint of milk and a piece of butter the size of a large walnut. Mix 2 tablespoonfuls of flour to four pennyworth of cream that is to say if it is town cream. Add the cream to the milk, stirring it to make it quite smooth. Grate a little lemon peel into it, and just before it is taken off the fire add a pinch of salt.

Notes

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