Thick White Sauce

Ingredients

• 1 pint milk
• 2 even tablespoons butter
• 4 heaping tablespoons flour
• 4% teaspoon salt
• % teaspoon white pepper
• 1% teaspoon celery salt
• a few grains of cayenne

Method

1. 1

   Scald the milk; melt butter in a saucepan; when bubbling, add flour and stir until well mixed.

2. 2

   Gradually pour in milk, stirring until smooth.

3. 3

   Add seasoning and mix with meat or fish.

4. 4

   For croquettes, add one beaten egg just before removing from fire.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 9. The excerpt below is the record exactly as published.

Thick White Sauce (For Croquettes or Pates).—1 pint milk; 2 even tablespoons butter; 4 heaping tablespoons flour; 4% teaspoon salt; % teaspoon white pepper; 1% teaspoon celery salt; a few grains of cayenne

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