White Bechamel Sauce (economical and good)

Ingredients

• two or three bacon-bones
• a small carrot
• a small onion
• a very small piece of mace
• two peppercorns
• a pinch of salt
• as much water as will entirely cover them
• a tea-spoonful of gelatine
• two table-spoonfuls of water
• an equal quantity of boiling cream or milk
• salt to taste

Method

1. 1

   Break up the bones and put them into a saucepan with bacon-bones, carrot, onion, mace, peppercorns, and salt.

2. 2

   Cover with water and simmer for two hours, removing scum.

3. 3

   Half an hour before finishing, stir in soaked gelatine.

4. 4

   Strain, cool, remove fat, and reduce to about three-quarters of a pint.

5. 5

   Mix with boiling cream or milk, thicken with arrowroot, and add salt to taste.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2260. The excerpt below is the record exactly as published.

White Bechamel Sauce (economical and good). — Good bechamel may be made of the remains of a cold roast fowl. Break up the bones, and put them into a saucepan with two or three bacon-bones, a small car- rot, a small onion, a very small piece of mace, two peppercorns, and a pinch of salt. Pour over the ingredients as much water as will entirely cover them, and simmer gently for two hours. Carefully remove the scum as it rises. Half an hour before the stock is taken from the fire, stir into it a tea-spoonful of gelatine which has been soaked for half an hour in two table-spoonfuls of water. Strain the stock into a bowl, and when it is cold re- move the fat from the surface. Put it into a clean saucepan, and simmer till it is reduced to about three-quarters of a pint. Mix with it an equal quantity of boiling cream or milk, slightly thicken with arrowroot, add salt to taste

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