White Sauce

Ingredients

• an ounce and a half of butter
• a scant tablespoonful of flour
• half a pint of warm milk
• a small teaspoonful of salt
• the sixth part of one of white pepper
• another ounce and a half of fresh butter
• a squeeze of lemon juice

Method

1. 1

   Mix butter and flour into a paste.

2. 2

   When smooth, add warm milk, salt, and white pepper.

3. 3

   Heat until it boils and thickens enough to mask the back of a spoon.

4. 4

   Stir in lemon juice and fresh butter until blended.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 39. The excerpt below is the record exactly as published.

White Sauce is one of those things we rarely find per- fectly made ; bad, it is the ne plus ultra of badness ; good, it is delicious. Those who have tried to have it good, and failed, I beg to try the following method of making it : Take an ounce and a half of butter and a scant tablespoonful of flour, mix both with a spoon into a paste ; when smooth add half a pint of warm milk, a small teaspoonful of salt, and the sixth part of one of white pep- per ; set it on the fire till it boils, and is thick enough to mask the back of the spoon transparently ; then add a squeeze of lemon juice, and another ounce and a half of fresh butter

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