A Simple Sauce for Poultry

Ingredients

• a pint of stock
• half a pint of milk or cream
• a slice of onion the size of half a dollar
• a slice of carrot
• a clove
• a tiny bit of mace
• three table-spoonfuls of butter
• three of flour
• a heaping teaspoonful of salt
• one-fourth of a teaspoonful of pepper

Method

1. 1

   Put the butter and flour into a small saucepan, and rub them until creamy; then add the stock, vegetables, and spice.

2. 2

   Place the pan on the fire.

3. 3

   Stir occasionally until it begins to boil; then set it back to simmer for half an hour.

4. 4

   At the end of that time, add the dressing and cream or milk.

5. 5

   Let it boil up once; then strain it.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 244. The excerpt below is the record exactly as published.

A Simple Sauce for Poultry. Use a pint of stock (the water in which a fowl was boiled, or gtpck made by covering the bones of roast MEAT AND FISH SAUCES. 469 chicken with cold water and cooking them for two hours), half a pint of milk or cream, a slice of onion the size of half a dollar, a slice of carrot, a clove, a tiny bit of mace, three table-spoonfuls of butter, three of flour, a heaping teaspoonful of salt, and one-fourth of a tea- spoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.