White Sauce

Ingredients

• one tablespoon butter
• one tablespoon flour
• one pint milk
• season with salt
• white pepper

Method

1. 1

   Stir butter and flour together over the fire until smooth.

2. 2

   Add milk, season, and let boil once.

3. 3

   Strain if not perfectly smooth.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 99. The excerpt below is the record exactly as published.

White Sauce, — Stir one tablespoon each butter and flour together over the fire until smooth, aad one pint milk, season with salt and white pepper, and let boil up once. Strain if not perfectly smooth. This is tne plain white sauce, so nice served with vegeta- bles, and which is also used by many as the foundation for other sauces instead of the rich drawn butter. Brown Sauce is made same way, stirring the butter and flour over the fire until a dark brown color, and when it is at hand using a pint froth from boiling meat instead of the milk. French White Sauce, — As white stock is the foundation of this sauce, it must be prepared first as follows : Cut up four pounds knuckle of veal, any poultry trimmings, and four slices of lean ham, put it into a saucepan which has been rubbed with butter, moisten with half pint water and simmer till gravy begins to flow ; then add four quarts water, three carrots, two onions, one head celerv, twelve whit€i, pepper-corns, a blade of mace, buncn of herbs, tablespoon €ach butter and salt. Simmer five hours, skim, strain carefully, and the White Stock is ready for use. Consomme is made exactly the same with double the quantity of meat or half the water. For the sauce put one pint stock in the saucepan with a small bunch pars- 122 CATSUPS AND SAUCES. ley, two cloves, half bay-leaf, small bunch savory herbs, three or four mushrooms when obtainable, and salt to taste. When it has boiled enough to extract the flavor from the herbs, etc., strain and boil up quickly again until it is nearly half reduced. Mix one table- spoon arrowroot smoothly with a pint cream and simmer gently five minutes over slow fire ; add to it the reduced stock, and if stock is thick continue to simmer slowly for ten minutes, but if thin, stir over brisk fire till it thickens. This is the well known £echamel Sauce, and is the foundation of many others, especially white sauces. Many make it thick, as it is easily thinned with cream or white stock. To make Brovm Stock or Sauce stir three-fourths tablespoon flour with a tablespoon butter

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