Mrs Beetons Sauces Revisited
White Sauce
(Good)
285ml (½ pint) White Stock
285ml (½ pint) Cream
½ tbsp Flour
Salt, to taste
Have a clean saucepan ready, into which put the stock, which should be well flavoured with vegetables, and rather savoury.
Mix the flour smoothly with the cream.
Add to the stock, season with a little salt.
Boil very gently for about 10 minutes, keeping well stirred the whole time, as this sauce is very liable to burn.
Time: 10 minutes.
Average cost, 1s.
Sufficient for a pair of fowls.
Seasonable at any time.
WHITE SAUCE
(Good)
537. INGREDIENTS - 1/2 pint of white stock (No. 107), 1/2 pint of cream, 1 dessertspoonful of flour, salt to taste.
Mode - Have ready a delicately-clean saucepan, into which put the stock, which should be well flavoured with vegetables, and rather savoury; mix the flour smoothly with the cream, add it to the stock, season with a little salt, and boil all these ingredients very gently for about 10 minutes, keeping them well stirred the whole time, as this sauce is very liable to burn.
Time - 10 minutes.
Average cost, 1s.
Sufficient for a pair of fowls.
Seasonable at any time.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved