White Sauce

Ingredients

• 2 tablespoons butter
• 1 tablespoon of flour
• 1 cup milk
• Season with salt
• and pepper
• add lemon juice or onion

Method

1. 1

   In the blazer melt butter; add flour and stir constantly to keep it free from lumps; when these bubble put in milk and stir till it thickens.

2. 2

   Season with salt and pepper.

3. 3

   If desired, add lemon juice or onion.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 452. The excerpt below is the record exactly as published.

WHITE SAUCE — In the blazer melt 2 tablespoons butter; add 1 tablespoon of flour and stir constantly to keep it free from lumps; when these bubble put in 1 cup milk and stir till it thickens. Sea- son with salt and pepper. If desired, for additional flavor, add lemon juice or onion. Use both pans, having boiling water in the lower one. FISH AND SHELL^FISH. CREAMED FISH — Take 1 can salmon, turn it on a platter, take out all pieces of skin and bone and pick it well to pieces; drain, and let it stand 2 or 3 hours to aerate. Make the " White Sauce" previ- ously given; add the salmon and stir constantly until well heated through ; then add a little lemon juice and serve. In the same way any other kind of fish can be cooked. CREAMED SALT COD.— Shred it well, put it in a colander and pour on boiling water 2 or 3 times. Prepare the " White Sauce " previously given; when hot put in 1 pint of the fish; when ,it is well heated add 1 cup cream; let it get hot and serve. FISH WITH SAUCE PIQUANTE.— Prepare the "Sauce Pi- quante" as previously directed; when hot, put in 2 cups cold flaked fish, and cook it till thoroughly heated through, turning it often so that the sauce may permeate it well. HALIBUT STEAKS — Have the steaks 3 or 4 inches square and about I inch thick. Sprinkle on salt and pepper, dip in beaten egg and roll in flour. Put 4 teaspoons butter in the blazer and when smoking hot put in the fish and fry it nicely. Garnish with slices of lemon, or sprinkle on lemon juice. SARDINES.— Free them from oil by letting them drain on paper, and scrape off the skin carefully. Choose those which are boneless. In the chafing dish melt 2 teaspoons butter; when hot put in the sardines and cook'^them carefully, turning them once to cook *NoTE.— For chafing dish cookery, paprica (which is a kind of red pepper) can be used in place of cayenne, and many prefer it. 61G THE CHAFING DISH both sides. When done, season with salt

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