White Sauce
From Practical West African cookery, 1910
Can be made with fish or fowl stock instead of milk.
Presented as published in 1910. 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 Practical West African cookery (1910) by S. Leith-Ross, page 68. The excerpt below is the record exactly as published.
white sauce, deep brown for a brown one), at the moment when the milk, stock or water is poured in, is the whole secret of sauce making. Once the cook has mastered it, the number of varied sauces he can produce becomes only a question of different seasonings and extra ingredients. The proportions given in the following recipes will make a teacupful of sauce ; if more is wanted, double the pro- portions. The quantity of butter required will vary according to the amount of moisture left in it after it has been washed ; only boiled native butter is free from water. We have given the average quantity required, but the cook must use bis judgment. White Sauce. (I). 1 teacup milk, or 1 dessert- spoon Ideal to a teacupful of water. £ tablespoon flour. £ tablespoon butter or lard. A pinch of salt and pepper
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