White Sauce

Ingredients

• I oz. of brown and I’otson’s ‘ patent ’ cornflour
• I oz. of butter
• i pint of milk
• i teaspoonful of salt
• ] small teaspoonful of white pepper
• ] small teaspoonful of nutmeg

Method

1. 1

   Melt the butter in a saucepan, stir in the cornflour till smooth, add the milk, and stir the mixture over the fire till it boils, cook for 5 minutes, add seasoning as noted.

2. 2

   To make a richer sauce add 2 tablespoonfuls of thick cream and re-heat without letting the sauce boil again.

3. 3

   Pour the sauce over the vegetables and serve hot.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 26. The excerpt below is the record exactly as published.

white sauce, prepared with chicken or veal broth, flavoured with savoury herbs and soup vegetables. When fini.shed it should be as smooth as velvet, hence the name velonte (velvet-like). WHITE SAUCE. (By kiTtd per//iissio)i of Bro%V7i Poison, Paisley). oz. of brown and I’otson’s ‘ patent ’ cornflour. I oz. of butter, i pint of milk. i teaspoonful of salt. ] small teaspoonful of while pepper. i small teaspoonful of nutmeg.

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