Bechamel
From The thorough good cook, 1895
Serves 2
Can be served with gravy of roast meat if too rich.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 179. The excerpt below is the record exactly as published.
Bechamel. Put six ounces of flour in a basin ; moisten with half a pint of cold milk ; pour into a stew-pan, stir it on the fire ; as soon as the mixture becomes a smooth paste, take it off the fire and work it well with a spoon. Then add three-quarters of a pint of boiled milk, two small onions, a bunch of parsley, salt, peppercorns, and four ounces of raw ham in small dice
Cook this with the app: pantry check, scaling, and the assistant.