White Sauce
From Artizan recipes, 1896
Mussels, cockles or oysters are very good to put into this sauce.
Presented as published in 1896. 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 Artizan recipes (1896) by Clarke, Charles Mrs, page 76. The excerpt below is the record exactly as published.
White Sauce. Ingredients. Two ounces of Flour. Two ounces of Butter. One pint of Milk. Two Bay-leaves. A little Nutmeg. Salt to taste. A'fevv drops of Lemon-juic
Cook this with the app: pantry check, scaling, and the assistant.