Cream Sauce No. 2

Ingredients

• one tablespoonful butter
• one tablespoonful flour
• one cupful milk

Method

1. 1

   Heat butter in a saucepan, add flour and stir until smooth.

2. 2

   Gradually add milk, salt, and onion juice, then boil up once.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 34. The excerpt below is the record exactly as published.

one tablespoonful butter, one cup of the liquor in which the mutton was boiled, pepper and salt to taste. Stew the onions until very tender; drain them, and rub them through a colander; put the butter and flour together in a little saucepan, cook them 110 THE PHYSICAL CULTURE COOK BOOK. until they bubble; add the mutton liquor, which must have been cooled and skimmed ; stir all together until thick and smooth; add the pepper, salt', and the strained onions. 7. Onion Sauce. — Cook three onions until tender, drain and chop. Make a drawn butter sauce No. 2 and add the chopped onions. 8. Bread Sauce. — Quarter and boil one large onion with some peppers, salt and milk till onion is quite a pulp. Pour milk strained on grated white stale bread, and cover it. In an hour put it into saucepan, with a good piece of butter mixed with a little flour; boil the whole up together and serve. 9. Oyster Sauce. — To drawn butter sauce No. 2 add a few small oysters drained from their liquor, and a few drops of vinegar or lemon. Let come to a boil and serve (for poultry). 10. Chestnut Sauce. — Put one-half pound shelled chestnuts into boiling water for five minutes and peel ; stew in gravy (or water) until tender and rub through a sieve. Season with salt and add one cup cream or milk. Boil up once and serve, THE PHYSICAL CULTURE COOK BOOK. Ill 11. Mushroom Sauce, for beefsteak. — Take a ladleful of stock; add to it part of juice from the can of mushrooms; thicken with a tea- spoonful of flour and of butter mixed; add salt to taste and a few drops of lemon juice, add the mushrooms, simmer a few minutes. 12. Apple Sauce. — Pare and slice eight apples and put into a pan with just enough water to prevent burning in ; cook quickly until soft, strain through a colander and sweeten to taste ; return to the fire just long enough to dissolve the sugar. A little nutmeg may be added if desired, but a rose geranium leaf, put in the bottom of the dish, with the hot apple sauce poured over it, im- parts a very delicate flavor. 13. Cranberry Sauce or Jelly. — To a quart of cranberries add one cup of boiling water; cover closely and cook five minutes over a quick fire; crush with a wooden spoon such of the berries as have not burst and rub through a colander ; put the strained pulp into the saucepan in which the berries were cooked. Add granulated sugar to sweeten and simmer five minutes, stirring constantly, 112 THE PHYSICAL CULTURE COOK BOOK. FISH SAUCES. 14. Drawn Butter No. i. — One and a half teaspoonfuls flour, two ounces butter, one small cup hot water; wet the flour to a paste with cold water, and stir in the hot water. When boiling add the butter and stir until well mixed. Boil one minute. 15. Drawn Butter No. 2. — Heat one cup milk to boiling point and add one tablespoori- ful of butter rubbed to a cream with two tea- spoonfuls flour, stirring the while. Add a pinch of salt and boil one minute. 16. Cream Sauce No. i. — Heat one pint cream, or one-half milk and one-half cream, in a double boiler, with a little salt and a little chopped parsley ; thicken with one tablespoon- ful butter creamed with one tablespoonful flour. Boil one minute. 17. Cream Sauce No. 2. — Put one table- spoonful butter in a saucepan, and when hot add one tablespoonful flour arid stir till smooth. Add gradually one cupful milk

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