Thickening, White, for Sauces

Ingredients

• the mixture must not be allowed to colour
• a piece of butter

Method

1. 1

   Follow the directions for making Brown Thickening, ensuring the mixture does not color.

2. 2

   Bake over a gentle fire and turn into an earthen jar for use.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1981. The excerpt below is the record exactly as published.

a piece of butter propor- tionate to the quantity of thickening intended to be prepared. Melt it gently ; take out the buttermilk, then put flour enough to make a paste. Fry it on a slow fire, and then put it again over very red ashes till it be of a nice colour. Observe, this is to be obtained only by slow degrees. When of a light brown poui- it into an earthen pan, and preserve for use. It will keep a long time. Thickening of Egg. — Boil the sauce, and take it oif the fire for two minutes that it may partially cool. Beat the yolks of the eggs, and mix them with a spoonful of cold broth or water and a small portion of the hot sauce, Stir them briskly to the remainder of the sauce, and continue stirring over the fire until it is very hot. It must not boil or it will cui-dle. Thickening of Farinaceous Sub- stances.— Occasionally arrowroot, ground rice, or flour without butter, is used to thicken soups and sauces. In this case put the thicken- ing substance into a basin, moisten gradually with a little cold stock, water, or milk, and beat it with the back of a spoon until no lumps are to be found in it. With one hand pour this batter into the soup or sauce, which should be boiling quickly at the time, and ^vith the other stir it bi-iskly. Let it boil for a few minutes, and it will be ready for serving. Invalids and persons of delicate taste often object strongly to butter in their sauces. Thickening, Quickly made (for imme- mediate use). — "When it is wished to thicken sauces, and brown thickening is not at hand, dissolve half an ounce of butter, and then mix smoothly with it a table-spoonful of flour. Stir it quickly over a gentle fire with a wooden spoon for three minutes, moisten gradually with a pint of stock or broth, let it boil three or four minutes, season properly, and it will bo ready for use. Sufficient for a pint of sauce. Thickening, Simple, for ordinary- Brown Soup. — Put a breakfast-cupful of stock into a saucepan with a quarter of an ounce of sage, a quarter of an ounce of chopped onion, a quarter of an ounce of grated lemon-peel, and two ounces of celery. Let these simmer gently for half an hour, strain the liquor, and rub the herbs through a fine sieve. Dissolve six ounces of butter, and incorporate with it, gradually and thoroughly, six ounces of di'ied flour. Stir it quickly over a gentle fire till it is lightly browned. Moisten the mixture with the liquor from the herbs, and it will be ready for the soup, which ought to boil for an hour after it is added. Suitable seasoning will of course be required in addition. Time, thi'ce-quarters of an hour. Sufiicient for five quarts of soup. Thickening, White, for Sauces.— In making white thickening for sauces, follow exactly the directions given for making Brown Thickening, remembering only that the mixture mu.st not be allowed. to colo

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