Bechamel. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time
Cook: 120 min Total: 120 min
Yield
1.0 quart
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (10)
  1. Melt the butter in a stewpan.
  2. Simmer the butter until nearly ready to catch the stewpan, which must be avoided.
  3. Add the flour and mix well.
  4. Add the broth or water, a little at a time, ensuring the thickening is smooth.
  5. Stir until it boils.
  6. Set it on the corner of the hob to boil gently for two hours.
  7. Season with an onion, twelve peppercorns, a few mushrooms, a faggot of parsley, a sprig of thyme, and a bay-leaf.
  8. Let the sauce be reduced to a quart.
  9. Skim off the fat.
  10. Strain through a tamis.
Original Text
Bechamel. No. 2. Two pounds of lean veal, cut in square pieces, half an inch thick; half a pound of lean ham. Melt in your stewpan two ounces of butter; simmer it until nearly ready to catch the stewpan, which must be avoided: add three table-spoonfuls of flour. When well mixed, add three pints of broth, or water, pouring in a little at a time that the thickening may be smooth. Stir till it boils; set it on the corner of the hob to boil gently for two hours. Season with an onion, twelve peppercorns, a few mushrooms, a faggot of parsley, a sprig of thyme, and a bay-leaf. Let the sauce be reduced to a quart; skim off the fat; and strain through a tamis.
Notes
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