Cheese Sauce

Ingredients

• Two and a half ounces of Cheese (Cheddar)
• One and a half ounces of Butter
• One and a half ounces of Flour
• Mustard to taste
• Pepper to taste
• Herbs if desired
• Half a pint of Milk

Method

1. 1

   Grate the cheese, mix with the butter, flour, and seasoning.

2. 2

   Place in a saucepan and pour over it the milk.

3. 3

   Boil until the cheese is dissolved.

4. 4

   Serve very hot, with plain vegetables or plain boiled rice.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 92. The excerpt below is the record exactly as published.

One and a half ounces of Flour. Two ounces of Butter. | Half a pint of Milk. Pepper, Nutmeg, and Mace. Well wash the celery and scald it for twenty minutes ; drain it well and cut it up into one-inch lengths. Melt the butter, sprinkle in the flour very slowly, stirring it well, then add the milk, and let it boil and thicken. Season with the pepper, mace, and nutmeg to taste, then add the celery, and let simmer for ten minutes. If liked quite smooth it can be passed through a sieve and made hot again. 432. Cheese Sauce. Ingredients. Two and a half ounces of Cheese (Cheddar). One and a half ounces of Butter. One and a half ounoes of Flour. Mustard and Pepper to taste. Herbs if desired. Half a pint of Milk

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