White Sauce

Ingredients

• one ounce of butter
• a teaspoonful of arrowroot
• half a pint of milk
• a small tablespoonful of sugar
• about a third of a saltspoonful of pounded mace
• the juice of a quarter of a lemon

Method

1. 1

   Melt butter in a saucepan, stir in arrowroot.

2. 2

   Gradually add milk, stirring until boiling and smooth.

3. 3

   Boil for two minutes, then add sugar and mace.

4. 4

   Remove from heat and squeeze in lemon juice.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 107. The excerpt below is the record exactly as published.

White Sauce. Melt in a saucepan one ounce of butter, and then stir into it a teaspoonful of arrowroot. When both are well blended, add by degrees half a pint of milk. Stir the mixture over the fire till boiling and perfectly smooth ; boil it two minutes ; add a small tablespoonful of sugar, and about a third of a saltspoonful of pounded mace. Stir these well together ; remove it from the fire, and squeeze in the juice of a quarter of a lemon

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