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White Bechamel Sauce (to make a small quantity)
From Cassell's dictionary of cookery, 1892
Serves 1
Time to boil: 20 minutes. Cost: 7d. Makes just over half a pint.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 (to make a small quantity). — Put two ounces of butter and two ounces of flour into a saucepan, and stir them over the fire briskly with a wooden spoon to a smooth paste. Add gradually three- quarters of a pint of milk, together with a small onion, two or three sticks of celery cut up small, half a carrot thinly sliced, half a bay- leaf, a very small sprig of thyme, a bunch of parsley, a little nutmeg, and a pinch of salt
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