Thick Cream Sauce

Ingredients

• One cup hot milk.
• 1 even tablespoonful butter.
• 2 heaping tablespoonfuls flour.
• 1 heaping tablespoonful cornstarch.
• 1/2 teaspoonful salt.
• 1/4 saltspoonful white pepper.
• 1/2 teaspoonful celery salt.

Method

1. 1

   Scald milk, melt butter, add cornstarch, mix well, add more milk and boil.

2. 2

   When smooth, add remaining milk and seasonings.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 8. The excerpt below is the record exactly as published.

saltspoonful of white pepper. Make one-half pint of very thick cream sauce and mix the sauce with the chicken. Spread on a shallow plate to cool. Shape into rolls. Roll in fine cracker dust, then dip in beaten egg, then in crumbs again and fry one minute in smoking hot lard. Drain on soft paper. Thick Cream Sauce.— One cup hot milk, i even tablespoon- ful butter, 2 heaping table spoonfuls flour, i heaping tablespoon- ful cornstarch, !^ teaspoonful salt. % saltspoonful white pepper, ?3 teaspoonful celery salt. Scald the milk. Melt the butter in a saucepan. When bubbling, add the dry cornstarch. Stir till well mixed.* Add more milk and boil again. When perfectly smooth, add the remainder of the milk. The sauce should be very thick, almost like a drop batter. Add the seasoning and mix while hot with the chicken. TUESDAY, JAN. 10 Breakfast.— California Breakfast Food, with Cream ; Broiled Mutton Chops ; Fried Potatoes; Corn Muf- fins and Butter; Coffee. Dinner.— Roast Beef, Gravy ; Pickles; Mashed White Potatoes; Parsnips • Bread and Butter. Supper.— Cold Roast Beef, (sliced thin) ; Buttered Toast ; Apple Jelly ; Cake.; Chocolate. Corn Muffins.— One cup common corn meal, 2 tablespoon- fuls sugar, i scant teaspoonful salt, 1 even tablespoonful butter,

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