Sauce for White Hashes or Chickens

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.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

A pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
the yolk of two eggs, well beaten ↝ Egg, yolk only, raw [Eggs and omelets]
two ounces of butter, well mixed with flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
two spoonfuls of mushroom ketchup ↝ Ketchup [Tomato-based condiments]

Instructions (5)

Mix milk, egg yolks, butter mixed with flour together in a saucepan.
When it boils, add mushroom ketchup.
Stir all the time, or it will not do.
If used for cold veal or lamb, cut the meat as thin as possible.
Make the sauce first to boil, and then put the meat into it, till it is hot enough for table.

Original Text

Sauce for White Hashes or Chickens.

A pint of new milk, the yolk of two eggs, well beaten, two ounces of butter, well mixed with flour; mix it all together in a saucepan, and, when it boils, add two spoonfuls of mushroom ketchup; it must be stirred all the time, or it will not do. If used for cold veal or lamb, the meat must be cut as thin as possible, the sauce made first to boil, and then the meat put into it, till it is hot enough for table.

Notes

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