(3) Put f pint of Cream into a saucepan, with salt and
pepper added to taste ; place the pan on the fire, and boil.
Mix 1 table-spoonful of flour with 1 teacupful of cold Cream
Cream — continued.
until it becomes a smooth paste, add it to the boiling Cream,
boil for three minutes longer, and it is ready for use.
(4) Put into a frying-pan 1 table-spoonful of butter, and
make it quite hot, but not enough to brown ; then stir in
1 teaspoonful of flour until it is quite smooth, and gradually
add f pint of milk. Boil it up once, with a little salt and
pepper to taste, and it is then ready for use. The butter
may be omitted and more Cream irsed, if preferred.
(5) Put 1 pint of milk to boil in a saucepan. Break into
a basin two eggs, add loz. of wheat-flour, g-oz. of cornflour, and
3oz. of powdered sugar, beating the whole well together with
a spatula. When the milk is boiling, add it gradually to this,
stirring continually for two minutes. Return the whole to the
saucepan, place it on the stove, and stir briskly till it comes
to a boil ; then remove, and add immediately 1 teaspoonful of
vanilla flavouring. Strain the sauce through a sieve into
a sauce-bowl, and serve.
(6) Take pint of bechamel sauce and goz. of butter ;
beat together thoroughly, and add J breakfast-cupful of
sweet Cream. Then serve.
(7) Pour 1 pint of Cream into a saucepan, and make it quite
hot. Put 2 table-spoonfuls of butter into another pan, place
it on the fire, and when the butter begins to bubble stir
in 2 table -spoonfuls of cornflour. Mix it well, with one-
tliird of the cream, stirring till it boils and thickens. Then
add more Cream and boil again, and when perfectly smooth
stir in the remainder of the Cream, when the sauce should be
quite thick, almost like batter. Season with g teaspoonful of
salt, the same of celery salt, g saltspoonful of pepper, and a
little cayenne, and when it is quite thick and hot serve
with the fish or meat it is intended to be used with.
(8) Take 3oz. of butter and gib. of sugar ; work them
together till the mixture is quite smooth and white, grate in
a little nutmeg, and add and stir in boiling milk till the sauce
is of the consistency of thick Cream.
Cream Sauce for Venison. —Pour A pint of Cream over the
venison when cooked, and catch it in a dish. Strain the
Cream into a saucepan, put 1 table-spoonful of chopped, cooked
onions in it, and a small lump of butter that has been worked
with a little flour ; stir the sauce over the fire till boiling
and the flour is cooked, then move the pan to the side and
mix in the beaten yolks of two eggs. Stir it till well
thickened, but do not let it boil again ; and serve the sauce
in a sauceboat with the venison.
Fig. 568. Cream Scones.
Cream Sauce with Vinegar. Put 1 table-spoonful of flour
into a saucepan with loz. of butter, and stir it over the fire
until mixed, but not browned; then pour in gradually g pint
of Cream, and continue stirring until thick and boiling.
Season the sauce with salt and a small quantity of grated
nutmeg ; squeeze in the juice of a lemon, or a sufficient
quantity of vinegar to give it an acid flavour, then serve. ✪ Cream Scones
Page 553 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) Put f pint of Cream into a saucepan, with salt and pepper added to taste ; place the pan on the fire, and boil. Mix 1 table-spoonful of flour with 1 teacupful of cold Cream
Cream — continued.
until it becomes a smooth paste, add it to the boiling Cream, boil for three minutes longer, and it is ready for use.
(4) Put into a frying-pan 1 table-spoonful of butter, and make it quite hot, but not enough to brown ; then stir in 1 teaspoonful of flour until it is quite smooth, and gradually add f pint of milk. Boil it up once, with a little salt and pepper to taste, and it is then ready for use. The butter may be omitted and more Cream used, if preferred.
(5) Put 1 pint of milk to boil in a saucepan. Break into a basin two eggs, add loz. of wheat-flour, g-oz. of cornflour, and 3oz. of powdered sugar, beating the whole well together with a spatula. When the milk is boiling, add it gradually to this, stirring continually for two minutes. Return the whole to the saucepan, place it on the stove, and stir briskly till it comes to a boil ; then remove, and add immediately 1 teaspoonful of vanilla flavouring. Strain the sauce through a sieve into a sauce-bowl, and serve.
(6) Take pint of bechamel sauce and goz. of butter ; beat together thoroughly, and add J breakfast-cupful of sweet Cream. Then serve.
(7) Pour 1 pint of Cream into a saucepan, and make it quite hot. Put 2 table-spoonfuls of butter into another pan, place it on the fire, and when the butter begins to bubble stir in 2 table -spoonfuls of cornflour. Mix it well, with one-third of the cream, stirring till it boils and thickens. Then add more Cream and boil again, and when perfectly smooth stir in the remainder of the Cream, when the sauce should be quite thick, almost like batter. Season with g teaspoonful of salt, the same of celery salt, g saltspoonful of pepper, and a little cayenne, and when it is quite thick and hot serve with the fish or meat it is intended to be used with.
(8) Take 3oz. of butter and 1 lb. of sugar ; work them together till the mixture is quite smooth and white, grate in a little nutmeg, and add and stir in boiling milk till the sauce is of the consistency of thick Cream.
Cream Sauce for Venison. —Pour A pint of Cream over the venison when cooked, and catch it in a dish. Strain the Cream into a saucepan, put 1 table-spoonful of chopped, cooked onions in it, and a small lump of butter that has been worked with a little flour ; stir the sauce over the fire till boiling and the flour is cooked, then move the pan to the side and mix in the beaten yolks of two eggs. Stir it till well thickened, but do not let it boil again ; and serve the sauce in a sauceboat with the venison.
Fig. 568. Cream Scones.
Cream Sauce with Vinegar. Put 1 table-spoonful of flour into a saucepan with loz. of butter, and stir it over the fire until mixed, but not browned; then pour in gradually g pint of Cream, and continue stirring until thick and boiling. Season the sauce with salt and a small quantity of grated nutmeg ; squeeze in the juice of a lemon, or a sufficient quantity of vinegar to give it an acid flavour, then serve.
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Cream Scones