White Sauce for 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 12 days ago
Not a recipe: No

Ingredients (9)

Half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little veal gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
three tea-spoonfuls of the essence of anchovies ↝ Fish, anchovy [Fish]
half a tea-spoonful of vinegar ↝ Vinegar [Mustard and other condiments]
one small onion ↝ Onions, raw [Vegetables and Vegetable Products]
one dozen cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a table-spoonful of sherry

Instructions (4)

Combine cream, veal gravy, essence of anchovies, vinegar, onion, and cloves.
Thicken with flour and butter.
Rub the mixture through a sieve.
Add a tablespoonful of sherry.

Original Text

White Sauce for Chickens.

Half a pint of cream, with a little veal gravy, three tea-spoonfuls of the essence of anchovies, half a tea-spoonful of vinegar, one small onion, one dozen cloves: thicken it with flour and butter; rub it through a sieve, and add a table-spoonful of sherry.

Notes

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