White Sauce
From The girl's own cookery book, 1882
Superior sauces are best made perfectly smooth by being passed through a tammy.
Presented as published in 1882. 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 The girl's own cookery book (1882) by Phillis Browne, page 66. The excerpt below is the record exactly as published.
White sauce is another celebrated French sauce; in- deed brown sauce and white sauce, or, in other words, 102 The Girl's Own Cookery Book. Espagnol and Veloutde, may be said to be to the French what melted butter is to the English — the foundation of many others. Bdchamel, Allemand or German, Dutch or Hollandais, poulette, oyster, celery, and many other sauces are made from white sauce. It consists of rich white stock delicately flavoured and mixed with cream, eggs, or whatever else is its distinctive ingi-edient. White sauce is less frequently well-made than brown sauce, but the following recipe will, I think, be found excellent. While Sauce. — Prepare and chop small two ounces of lean ham ; melt two ounces of butter in a stewpan, throw in the ham, and let it fry gently, not discolour. Sprinkle an ounce and a half of flour over, and beat till smooth. Add gradually a pint of white stock, two small carrots, and six button mushrooms, stir the sauce till it boils ; draw the pan back, and simmer gently till thick. Remove the fat from the sauce as it rises, strain it through a tammy, and add last of all a gill of cream and a lew drops of lemon-juice
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