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 (8)
Instructions (4)
  1. Put 1 oz. of butter in a stewpan to melt; add 2 tablespoonfuls of flour and mix well;
  2. then add 1 pt. of first stock, 1/2 a carrot sliced, a bunch of sweet herbs, and button mushrooms or mushroom peelings to flavour the sauce, 1/2 oz. of lean ham cut into little bits.
  3. Boil it up, then let it simmer for 1 hour, skim all the fat off, put through a tammy, and season it;
  4. add a gill of cream, and give a warm up, but not a boil.
Original Text
White Sauce. No. 2. Put 1 oz. of butter in a stewpan to melt; add 2 tablespoonfuls of flour and mix well; then add 1 pt. of first stock, ½ a carrot sliced, a bunch of sweet herbs, and button mushrooms or mushroom peelings to flavour the sauce, ½ oz. of lean ham cut into little bits. Boil it up, then let it simmer for 1 hour, skim all the fat off, put through a tammy, and season it; add a gill of cream, and give a warm up, but not a boil.
Notes
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