White Sauce

Ingredients

• One ounce of Butter
• One tablespoonful of Flour
• Half a pint of Milk
• Salt and Pepper

Method

1. 1

   Melt the butter in a small enamelled pan.

2. 2

   Remove from the fire and stir in the flour with a wooden spoon.

3. 3

   Add the milk gradually until the flour is quite smooth and the sauce free from lumps.

4. 4

   Return to the fire.

5. 5

   Stir quickly, bring to a boil, add the salt and pepper and boil for another five minutes.

6. 6

   Serve very hot.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 46. The excerpt below is the record exactly as published.

White Sauce, 1. Boil the eggs for ten minutes and then place in cold water. 2. Make a smooth white sauce and season with pepper and salt. 3. Remove the shells. Cut the eggs into thick rounds, and then into dice-shaped pieces. 4. Stir the eggs once round in the sauce and serve in a hot tureen. HORSERADISH SAUCE Ingredients : One teacupful of grated Horseradish One tablespoonful of Moist Sugar One tablespoonful of Mustard Pepper and Salt One teacupful of Vinegar. 1. Mix the sugar, mustard and horseradish in a basin, 2. Season with pepper and salt. 3. Add the vinegar and stir until smooth. 4. Serve in a sauceboat. MAYONNAISE Ingredients : Yolks of two Eggs Two tablespoonfuls of Salad Oil 126 SAUCES Two tablespoonfuls of Vinegar One tablespoonful of Cream. 1. Beat the yolks of the eggs well. 2. Add the salad oil drop by drop, stirring continually. 3. When the sauce is of a smooth consistency, stir in the vinegar and lastly the cream, which must be added slowly, MARMALADE SAUCE Ingredients : One teacupful of Marmalade Half a pint of Water Cochineal. Put the marmalade and water into a saucepan and allow it to boil for one minute. Colour with cochineal and strain before serving. MINT SAUCE Ingredients : One tablespoonful of Chopped Mint Half a pint of vinegar Sugar. 1. Wash and chop the mint. 2. Put the mint in a sauceboat and pour over the vinegar. 3. Add sufficient sugar to sweeten. 4. The sauce should be allowed to stand for twenty minutes before serving. MOCK CREAM Ingredients : One tablespoonful of Flour One pint of new Milk The Yolk of one Egg Half an ounce of Butter. 1. Mix the flour and milk together. 2. Pour into an enamelled pan and simmer for five minutes, stirring all the time. 3. Beat the yolk of the egg and the butter together. 4. Stir them into the boiling milk. 5. Pass through a fine sieve and it is ready for use. SAUCES 127 ONION SAUCE Ingredients : One pound of Onions One pint of Milk Half a teacupful of Flour. 1. Skin, wash and boil the onions. When half cooked change the water for fresh. 2. Strain and chop upon a board, adding the flour gradually. 3. Make the milk hot in an enamelled pan. Season with pepper and salt. 4. Stir in the onions and bring to a boil. Simmer for five minutes. After the onions have been added to the milk the sauce must be stirred until it is ready. 5. Serve in a hot tureen. SHRIMP SAUCE Ingredients : Two tablespoonfuls of flour One pint of Milk One ounce of Butter One pint of Shrimps Salt and Pepper. 1. Mix together smoothly the flour and nj'lk in a saucepan, 2. Add the butter and season with salt and pe, per. 3. Stir over the fire until it thickens. 4. Pick the shrimps and put them into the saiv2. 5. Serve in a sauce tureen. SAUCE A LA TARTARE Ingredients : Yolks of three hard boiled Eggs One tablespoonful of made Mustard One teaspoonful of Salt Half a teaspoonful of Pepper Two wineglassfuls of Salad Oil. 1. Pound the yolks of the eggs in a mortar until they are quite smooth. 2. Add the mustard, pepper and salt. 3. Pour in the salad oil by degrees and stir until it becomes the consistency of a good thick cream. 128 SAUCES TOMATO SAUCE Ingredients : One pound of Tomatoes One ounce of Butter A bunch of Parsley- Six Shalots Pepper and Salt. 1. Wash and cut up the tomatoes. 2. Melt the butter in a stewpan and add the tomatoes, parsley, shalots, and seasoning to taste. 3. Stir over a slow fire until the tomatoes are cooked. Rub through a wire sieve. 4. Pour the sauce into a jug and place in a pan of boiling water and when quite hot pour into the centre of a dish of cutlets. WHITE SAUCE Ingredients : One ounce of Butter One tablespoonful of Flour Half a pint of Milk

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