White Sauce
From Cassell's dictionary of cookery, 1892
Serves 10
The brown sauce and white sauce are prepared in a similar manner.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 31. The excerpt below is the record exactly as published.
white sauce is to be made in what we may call wholesale quantities. Take two large copper stewpans, and see that they are perfectly well tinned. Butter the bottom of each, and cover them with slices of thin lean ham, then add the veal previously saved, placing half in each stew|ian, and put in one stewpan the carcases of some wild rabbits, the best part of the meat of the rabbit being resei'ved for some entrees, and in the other stewpan an old hen or the carcases of some fowls. The stewpan in which the rabbits have been placed is intended for the brown sauce, and the one in which the fowl has been placed for the white sauce. Pour m sufficient of the stock previously made to cover the meat
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