Another White Sauce

Ingredients

• I dessertspoonful of Maizena
• 1 oz. of Butter
• A little Salt
• A little White Pepper
• half a teacupful of boiling water
• the yolk of an egg

Method

1. 1

   Stir the flour and butter well together dry (this prevents it getting into lumps); pour over it half a teacupful of boiling water; stir on the stove till thick, then remove; add the yolk of an egg and juice of a lemon well beaten up, and pour over chicken.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 75. The excerpt below is the record exactly as published.

A little Salt. I pint of Milk. A little White Pepper. Some Button Mushrooms. Stir flour and butter together; boil the milk, add to the flour, and stir till creamy ; add juice of a lemon, and pour the sauce over the boiled chicken. The chicken to be previously boiled in a floured cloth for one and a half hours, 8*0 SAUCE (WHITEJ— SAVOURIES-SAVOURY MIXTURE. [S ANOTHER SAUCE (WHITER (Mrs. D. Cloete's Recipe.) Ingredients, I dessertspoonful of Maizena, l ox. of Butter, or Corn-flour. A little Salt. A little White Pepper. Stir the flour and butter well together dry (this prevents it getting into lumps) ; pour over it half a teacupful of boiling water ; stir on the stove till thick, then remove ; add the yolk of an egg and juice of a lemon well beaten up, and pour over chicken. SAUSAGES. (Our own Recipe.) Ingredients. IS lb. of Minced Meat. 4 tablespoonful of Allsple* 8 lb. of Fat (fresh Bacon)L * tablespoonful of Mace. s oz. of Pepper. \ tablespoonful of mixed Thyme and 3 tablespoonfuls of Salt. Sage, dried and powdered. I tablespoonful of grated Nutmeg. i pint of Claret. Take the lean of one or two legs of mutton, and any scraps of meat that fall away in cutting up a pig. Mince all this, taking care not to let any sinew come with it, then mince the fat; mix all well together. Have ready some nicely-cleaned skins, and stuff the mince into them with a sausage-machine. Will keep for eight or ten days. When wanted, grill on the gridiron or in a pan ; time for grilling, a quarter of an hour. This quantity makes a great deal ; half would do for a small party. SA VOURIES. Ste Bloater Toast, Cheese-Straws, Eggs (Italian), Savoury Toa»t, Pudding (Cheese), and Souffld (Cheese). SAVOURY MIXTURE {TO POUR OVER MEAT). Melt an ounce or more of butter in a stewpan; mix In a tablespoonful of made mustard, a little black and cayenne pepper, and a tablespoonful of stock ; beat wclL This is good to pour over a grilled chop or steak. OBI SI SAVOURY TOAST— SCONES— SHAPE (COLD MEAT). SAVOURY TOAST. Ingredients. 4 boned Sardinei. \ sallspoonful of Ctyenne. I teaspoonful of Worcestershire Sauce. i oz. of Butter. Pound the ingredients with the sardines, and spread on hot buttered toast. SCONES (FOR FIVE O'CLOCK TEA). Ingredients. a lb. of Flour. 4 oz. of Butter or Fat. I pirtt of Milk. I teaspoonful of Baking Powder. Mix well together ; roll out half an inch thick, and cut with a wineglass. Bake twenty minutes. Cut in two, and butter, and send in hot. SCONES. Ingredients. 1 lb. of Flour. A few Currants, if liked. 2 oz. of Butter.

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