Mangold Leaf Stalks with Sauce

Ingredients

• 2oz. of butter
• 2 tablespoonfuls of flour
• about 1 pint of clear broth
• season with salt
• season with pepper
• a small quantity of grated nutmeg

Method

1. 1

   Put the butter into a stewpan with the flour, stir it over the fire until mixed but not browned.

2. 2

   Gradually pour in the broth, stirring until it boils.

3. 3

   Season with salt, pepper, and nutmeg.

4. 4

   Drain the Mangold leaf stalks, place them on a hot dish, pour over the sauce, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 458. The excerpt below is the record exactly as published.

2oz. of butter into a stewpan with 2 table- spoonfuls of flour, stir it over the fire until mixed, but not browned, then pour in gradually about 1 pint of clear broth, and continue stirring until it boils ; season with salt and pejtper and a small quantity of grated nutmeg

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