WHITE SAUCE for Fowls

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Yield: 0.5 pint
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

Sauce Base

a scrag of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
the necks of the fowls ↝ Guinea hen, meat only, raw [Poultry Products]
any bits of mutton or veal you have ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]
a few black pepper corns ↝ Spices, pepper, black [Spices and Herbs]
one anchovy
a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs
a slice of the end of a lemon ↝ Lemon, raw [Citrus fruits]
a quart of water ↝ Water, tap [Tap water]

Thickener

a quarter of a pound of butter, mixed with flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Put the sauce base ingredients in a sauce-pan.
Cover it close and let it boil until it is reduced to half a pint.
Strain the liquid.
Thicken it with a quarter of a pound of butter mixed with flour.
Boil five [minutes implied].

Original Text

To make WHITE SAUCE for Fowls.
TAKE a scrag of veal, the necks of the fowls, or any bits of mutton or veal you have, put them in a sauce-pan, with a blade or two of mace, a few black pepper corns, one anchovy, a head of celery, a bunch of sweet herbs, a slice of the end of a lemon, put in a quart of water, cover it close, let it boil till it is reduced to half a pint, strain it, and thicken it with a quarter of a pound of butter, mixed with flour, boil five

Notes

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