vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
White Sauce
From Miss Parloa's kitchen companion, 1887
Serves 1
This is good for boiled fish or poultry.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 243. The excerpt below is the record exactly as published.
White Sauce. Make a white sauce; after straining, add a can of mushrooms, and cook for five minutes longer. Supreme Sauce. For one quart of this sauce use one pint of rich chicken stock, two pounds of shin of veal, one quart of water, one teacupful of butter, five table-spoonfuls of flour, one small onion, one slice of carrot, two cloves, a bit of mace, MEAT AND FISH SAUCES. 467 a slight grating of nutmeg, one bay leaf, a sprig of pars- ley, two level teaspooufuls of salt, one-third of a tea- spoonful of white pepper, and half a pint of chopped mushrooms. Cut the veal in small pieces, and put it into a stew-pan with the quart of cold water, the spice and vegetables. Cook slowly for four hours. Strain, and put away to cool ; when cool, skim carefully. Add this stock (which should be a clear jelly) to the chicken stock. Put the butter into a stew-pan, and on the fire ; when it be- comes hot, but not brown, add the flour, and stir until smooth and frothy. Draw the pan back, and stir until the mixture cools slightly ; then gradually add the veal and chicken stocks. Stir until this boils; add the chopped mushrooms, salt, and pepper. Move the sauce- pan back where the heat will be just enough to keep the sauce bubbling at one side of the pan. Cook with the cover off the stew-pan for two hours ; then skim off the butter and strain the sauce through a fine sieve. This sauce should be clear and velvety. To obtain this result, great care must be taken to have the stock used rich and clear, and to have the simmering done slowly. * Brown Sauce. For one pint of sauce use one pint of clear brown stock, three generous table-spoonfuls of butter, three level table-spoonfuls of flour, two of chopped onion, one of chopped carrot, one clove, one teaspoonful of salt, and a little pepper. Cook the vegetables and the butter together, slowly, for half an hour ; then draw the stew-pan forward to a hot part of the range. Stir until the preparation is slightly browned ; then add the flour, and stir until that is browned. Draw the stew-pan back, and let it cool slightly, stirring the contents all the while; gradually add the stock, and stir until it boils. Add the salt, 468 MISS PARLOA'S KITCHEN COMPANION. pepper, and clove, and set the stew-pan back where the mixture will simmer for twenty minutes. Strain, skim off the fat, and serve. This gives a somewhat thick sauce. If a thinner sauce be liked, use only two table-spoonfuls of flour. This sauce may have added to it the trimmings of mushrooms, a bay leaf, a sprig of parsley, or, indeed, any seasoning that one may choose. * Brown Sauce for Fish. Put two table-spoonfuls of pork fat into a small frying- pan, and when it is melted, add two slices of onion, one of carrot, a bay leaf, and a sprig of parsley. Stir for three minutes; then add a heaping table-spoonful of flour, and stir until the sauce becomes dark brown. Add a cupful of stock, and cook three minutes longer. Sea- son with a table-spoonful of lemon juice, and salt and pepper to suit the taste. Clear Brown Sauce. Use a table-spoonful of beef extract, one table-spoonful and a half of arrowroot, one cupful and a half of water, a clove, a bay leaf, a small slice of onion, a thin slice of carrot about the size of a quarter of a dollar, a teaspoon- ful of butter, and salt and pepper to suit the taste. Mix the arrowroot with half a cupful of boiling water, and boil for five minutes; then add all the other in- gredients except the butter; and after cooking gently for ten minutes, add the butter. Boil up once, and strain. In this sauce consomme may be substituted for the beef extract and water. * A Simple Sauce for Poultry. Use a pint of stock (the water in which a fowl was boiled, or gtpck made by covering the bones of roast MEAT AND FISH SAUCES. 469 chicken with cold water and cooking them for two hours), half a pint of milk or cream, a slice of onion the size of half a dollar, a slice of carrot, a clove, a tiny bit of mace, three table-spoonfuls of butter, three of flour, a heaping teaspoonful of salt, and one-fourth of a tea- spoonful of pepper. Put the butter and flour into a small saucepan, and rub them until creamy ; then add the stock, vegetables, and spice, and place the pan on the fire. Stir the mixture occasionally until it begins to boil ; then set it back where it will just simmer for half an hour. At the end of that time add the dressing and cream or milk. Let the sauce boil up once ; then strain it, and it will be ready for use. It will be found nice to serve with boiled fowl or to warm cold poultry in, giving a delicious fri- cassee. Cold veal also may be warmed in it. If one intend to do this, the bones and hard bits of veal should be boiled for stock. If one choose, the quantity of butter mentioned at the outset may be reduced one-half, but in that case the flour must be wet with stock when it is put into the saucepan. * White Sauce. Into a frying-pan put three table-spoonfuls of butter, one of chopped onion, one of chopped carrot, two of chopped celery, a bay leaf, a sprig of parsley and a sprig of thyme, and simmer slowly for ten minutes, being careful not to brown ; then add three table-spoonfuls of flour, and stir until smooth and frothy. Draw the pan back to a cooler place, and gradually add a pint of white stock. Stir until smooth, and then add salt and pepper. Boil for five minutes, and add half a cupful of cream or milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.