White Sauce

Ingredients

• 2 tablespoons butter
• 1 1/2 tablespoons flour
• 1/2 teaspoon salt
• 1 cup very hot milk
• substitute cream for milk if desired

Method

1. 1

   Melt in a saucepan 2 tablespoons butter, stir well and add gradually 1.5 tablespoons flour which has been thoroughly mixed with 1/2 teaspoon salt and a pinch of pepper.

2. 2

   Stir constantly and add gradually 1 cup very hot milk.

3. 3

   When boiling point is reached boil sauce for 2 minutes and serve.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 32. The excerpt below is the record exactly as published.

White Sauce (Recipe No. 1113), sub¬ stituting cream for milk to make the sauce richer. RECIPES 93 1104 — Chocolate Sauce. Unsweetened chocolate is marked off in squares when it is moulded. Melt 1 square in a saucepan, add 1 tablespoon butter and add gradually *4 cup boiling water while stirring. When mixture is boil¬ ing add 1 cup sugar and boil 5 min. Take off stove and add *4 teaspoon vanilla extract, stirring well, then serve. If sweet chocolate is used omit the sugar, using about 2 oz. chocolate. 1105 — Gravy. After meat is roasted and remo\ed from pan, re¬ move all but 4 tablespoons of fat in the pan. Place pan on hot part of stove, add 4 tablespoons flour and stir until mixture is brown. Then add 1*4 cups boil¬ ing water gradually, stirring. Cook 5 min. and sea¬ son to taste with salt, pepper and a little Worcester¬ shire. It is desirable to pour gravy through strainer before serving. 1106 — Stuffing. For stuffing duck See Recipe No. 401 “ “ goose “ “ No. 402 “ “ chicken “ “ No. 624 “ “ roast pork “ “ No. 639 1108 — Vanilla Sauce. Mix cup sugar with iy2 tablespoons flour, add 1 cup boiling water gradually while stirring. Boil vigorously 5 min., remove from stove, add 2 table¬ spoons butter, 1 teaspoon vanilla extract and serve. This sauce may be used on hot gingerbread (Recipe No. 6), cake (Recipe No. 8), bread pudding (Recipe THE GALLEY GUIDE 94 No. 103), Indian pudding (Recipe No. 104), or on apple sauce (Recipe No. 101). 1109 — Hard Sauce. Stir CUP butter in a mixing bowl rapidly until it becomes creamy, add gradually 1 cup powdered sugar and 1 teaspoon milk. Beat with a spoon until the sauce becomes even in texture and light, then add I teaspoon vanilla, beat long enough to mix it thoroughly, sprinkle with nutmeg and place on ice till ready to serve. Serve with Indian pudding (Recipe No. 104). mo — Egg Sauce. Add to White Sauce (Recipe No. 1113) 1 chopped hard-boiled egg to each cup of sauce. Serve on boiled fish. hi 1 — Tomato Sauce. Melt 3 tablespoons butter with 3 tablespoons flour, well stirred, and add x/\ teaspoon salt and tea¬ spoon pepper. To this add *4 can tomatoes which have been cooked in a saucepan 15 min. with a slice of onion and pressed through a strainer. Serve with pork chops or other meat as desired. 1 1 12 — Tartar Sauce. Mix 1 tablespoon vinegar, 1 teaspoon lemon juice, 14 teaspoon salt and 1 tablespoon Worcestershire sauce and heat in a double boiler. Melt *4 cup but¬ ter separately, cook till brown and pour through a strainer into first mixture, stir well and serve with scallops or fish. RECIPES 95 ii 13 — White Sauce. Melt in a saucepan 2 tablespoons butter, stir well and add gradually ip£ tablespoons flour which has been thoroughly mixed with %. teaspoon salt and a pinch of pepper. Stir constantly and add gradually 1 cup very hot milk

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