White Sauce

Ingredients

• Milk J pint.
• Butter 1 oz.
• Flour f oz.
• Cream 2 tablespoonfuls.
• Rind of half a lemon (peeled thinly).
• Lemon juice 3 or 4 drops.
• Salt a pinch.

Method

1. 1

   Boil the lemon rind in the milk, then make a sauce of the milk, flour and butter in the same manner as for onion sauce.

2. 2

   Lastly, stir in the cream, lemon juice and salt.

3. 3

   Re-heat.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 70. The excerpt below is the record exactly as published.

white sauce (p. 167). Cayenne and salt to taste. ANOTHER WAY. Take the same ingredients as in the former sauce, but boil only one of the eggs. Beat the yolk of the other egg, add it to the white sauce, and stir it over the fire till cooked, but not curdled. Add the other egg, chopped, and cayenne and salt to taste. HoIIandaise Sauce. Yolks of eggs 4. Fresh butter 4 oz. Vinegar 2 tablespoonfuls. Cold water i tablespoonful. Salt to taste. Beat the eggs in a saucepan ; stir in the water and the vinegar. Stir very carefully over the fire till thickened. Stir one way, and be very careful that it does not curdle. Last of all, stir in the butter in small pieces, and add salt to taste. It must be made in a double saucepan. i65 Imitation Hollandaise Sauce. Flour f oz. Butter 2 oz. Boiling water ^ pint. Yolks of eggs 2. Juice of half a lemon, or i dessertspoonful of vinegar. Salt. Make a melted butter sauce (p. i6o) of the butter, flour, and water. Beat the eggs well, add the sauce to them, and stir over the fire till the eggs have thickened, but do not let it curdle. Add the lemon juice, or vinegar, and salt. Parsley Sauce. Butter I oz. Flour f oz. Fish stock J pint. Chopped parsley i tablespoonful. Salt. Wash, blanch, and thoroughly dry the parsley. Chop it finely. Prepare the sauce like plain melted butter (p. i6o). Just before serving, stir in the parsley, which must on no account be allowed to boil, or it will lose its colour. Fennel Sauce. Pick the fennel from the stalks, put into boiling water and boil till tender. Drain, chop, and add to melted butter sauce, allowing two tablespoonfuls of chopped fennel to half-pint of sauce. Maitre d'Hotel Sauce- Butter oz. Flour nearly i oz. Chopped parsley i dessertspoonful. Fish stock ^ pint. Lemon juice f teaspoonful. Cayenne and salt to taste. Cream 2 tablespoonfuls. i66 Work together the parsley, butter, and flour ; when thoroughly blended, add the boiling fish stock. Stir over the fire till it has boiled three or four minutes. Add the cream and seasoning. Last of all, stir in the lemon juice, which must be added drop by drop. ANOTHER WAY. Work together two ounces of butter, one tablespoonful of chopped parsley, one teaspoonful of lemon juice, and pepper and salt to taste. Make half a pint of plain melted butter sauce (p. i6o), using either fish stock or milk. While it is quite hot, but 7iot boiling, stir in the Maitre d'hotel butter. Stir this in very thoroughly, and serve at once. SAUCES FOR MEAT, POULTRY, AND GAME. Mint Sauce- Wash some freshly-gathered mint, chop it finely, put it into a sauce tureen with white sugar. Pour over the mint some vinegar. Let it stand one or two hours before serving. The exact quantity of mint and sugar cannot be given, as they vary according to taste. Caper Sauce. To half a pint of melted butter sauce (p. i6o) add one tablespoonful (or more) of capers. The capers must not be added till the sauce is ready to serve. Apple Sauce. Apples I lb. Sugar to taste. Butter I oz. Water, if the fruit be dry or old. 1 67 Peel, core and slice the apples, put into a clean pan, add sugar, and a little water if needed. Keep on the lid, and cook gently till quite tender. Add the butter. Onion Sauce. Flour f oz. Butter I oz. Milk (boiling) 1 pint. Onions 2 ^b. Salt. Cream 2 tablespoonfuls. Peel the onions, cut them across the thick end, put them into cold water, bring to the boil, strain, put into boiling water with half a teaspoonful of salt and boil till tender ; then drain and chop. Cook the flour and butter together, add the milk gradually, stirring' well. Put the sauce over the fire, let it boil three or four minutes, stirring all the time. Add the chopped onion, cream, and seasoning. Re-heat. Veloute Sauce, White stock (rabbit, fowl, or veal) f pint. Butter I oz. Flour f oz. Cream J gill. Lemon juice i teaspoonful. Seasoning to taste. Cook the flour in the butter well, without browning ; remove from the fire ; add the stock, boil up, and simmer fifteen minutes. Then add cream ; re-heat. Lastly, stir in lemon juice. White Sauce. Milk J pint. Butter I oz. Flour f oz. Cream 2 tablespoonfuls. Rind of half a lemon (peeled thinly). Lemon juice 3 or 4 drops. Salt a pinch.

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