Savoury White Sauce

Ingredients

• Half a pint of Milk
• Half an ounce of Butter
• One heaped dessertspoonful of white Roux
• Two ounces of Onion
• Two ounces of Carrot
• A small stick of Celery
• Six white Peppercorns

Method

1. 1

   Put the milk with the cloves and peppercorns to boil, and when it has boiled set it aside.

2. 2

   Cut up the onions, carrot, and celery in small pieces, and add them to the milk; boil up again, then stew gently for half an hour.

3. 3

   Strain out the vegetables and return the milk to the saucepan; stir in the butter, and thicken with white roux.

4. 4

   Boil up and stir all the time.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 93. The excerpt below is the record exactly as published.

Savoury White Sauce. Ingredients . Half a pint of Milk. Half an ounce of Butter. One heaped dessertspoonful of white Roux. Two ounces of Onion, Two ounces of Carrot. A small stick of Celery. Six white Peppercorns

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