Common Bechamel

Ingredients

• half a pound of veal
• a slice of lean ham or smoked beef
• butter
• the same proportion of flour
• the milk
• a little salt
• a little cayenne

Method

1. 1

   Cut veal and ham into small dice and stew in butter with vegetables.

2. 2

   Stir in flour, add milk, and let the sauce boil gently for an hour.

3. 3

   Strain before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 121. The excerpt below is the record exactly as published.

COMMON BECHAMEL. Cut half a pound of veal, and a slice of lean ham or smoked beef, into small dice, and stew them in butter, with vegetables, as directed in the foregoing receipt : stir in the same proportion of flour, then add the milk, and let the sauce boil very gently for an hour. It should not be allowed to thicken too much before it is strained. Obs. — Common bechamel , with the addition of a spoonful of made- mustard, is an excellent sauce for boiled mutton. RICH MELTED BUTTER. This is more particularly required in general for lobster sauce, when it is to be served with turbot or brill, and for good oyster sauce. Salmon is itself so rich, that less butter is needed for it than for sauce which is to accompany a drier fish. Mix to a very smooth batter a dessertspoonful of flour, a half-saltspoonful of salt, and half a pint of cold water : put these into a delicately clean saucepan, with from four to six ounces of well-flavoured butter, cut into small bits, and shake the sauce strongly round, almost without cessation, until the ingredients are perfectly blended, and it is on the point of boiling ; let it simmer for two or three minutes, and it will be ready for use. The best French cooks recommend its not being allowed to boil , as they say it tastes less of flour if served when it is just at the point of simmering. Cold water, | pint ; salt, \ spoonful ; flour, 1 dessertspoonful : 3 to 4 minutes. Butter, 4 to 6 oz. MELTED BUTTER. ( A good common Receipt.) Put into a basin a large teaspoonful of flour, and a little salt

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