White Sauce

Ingredients

• 4 oz. Brown & Polson’s ‘ Patent ’ Corn Flour
• 1 oz. Butter or Margarine
• $ pint Milk
• Salt and Pepper

Method

1. 1

   Melt butter, stir in corn flour, add milk, stir until boiling, and cook for five minutes.

2. 2

   Season as required.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 3. The excerpt below is the record exactly as published.

White Sauce. 2 tea-spoonfuls chopped Parsley. Lemon Juice. Salt and Pepper. Soak the beans in cold water all night. Drain and boil in salted water till soft (14 to 3 hours). Drain the beans and put into a stewpan with the melted butter. Shake over the fire for a few minutes, then add the sauce and mix well. Season with salt, pepper and lemon juice. Add the chopped parsley. Serve in a hot dish with a little chopped parsley sprinkled over. Page 8 Vegetable Sauces | Brussels Sprouts For 3 to 4 persons. Time 30 mins. 1 lb. Brussels Sprouts. 4 tea-spoonful Carbonate of Socla. Salt. White, Parsley, or Egg Sauce. Wash the sprouts and remove the outer leaves if decayed. Put them in a basin of salted water—a small dessert-spoonful of salt to a quart of water— to soak for about an hour. Put them into salted _ boiling water with the soda added, and allow them to boil, without the lid, for twenty or thirty minutes or tilltender. Pour into a colander to drain, return to the saucepan and allow them to re-heat. Serve very hot, piled on a hot vegetable dish, with a sauce as above poured over them, or served in a separate dish if desired. White Sauce 4 oz. Brown & Polson’s “‘ Patent ’’ Corn Flour. 1 oz. Butter or Margarine. $ pint Milk

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