White Sauce

Ingredients

• 2 ozs. of butter
• 14 ozs. of flour
• 1 pint of milk
• A few drops of lemon juice
• Pepper and salt
• Pepper and salt

Method

1. 1

   Melt the butter in a small stewpan; mix in the flour smoothly.

2. 2

   Add the milk.

3. 3

   Stir and cook well.

4. 4

   Then add the lemon juice and seasoning.

5. 5

   A little cream may be added if desired.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 33. The excerpt below is the record exactly as published.

white sauce Yolks of 2 eggs. METHOD. Chop the shallots, and boil them in the vinegar for half an hour, then add the white sauce, put the eggs in one at a time, beating after each until quite smooth ; add the butter in small pieces, and still keep stirring ; do not let it boil. 99 PLAIN SAUCES. No. 250. ENGLISH MELTED BUTTER. INGREDIENTS. 2 ozs. batter J ozs. flour ^ pint water pepper and salt METHOD. Melt half the butter, and mix in the flour smoothly, off the gas, add the water gradually and boil the sauce for five minutes, stirring all the time. Just before serving, season and add the remainder of the butter, cut into small pieces, off the gas. Put the butter required into a stewpan and dissolve it very gently, so that it does not lose its creamy appearance. Season with a little pepper and salt. No. 251. MELTED BUTTER. No. 252. FAMILY SAUCE. INGREDIENTS. 3 ozs. of flour 1 pint of milk 1 pint of water ozs. of butter METHOD. Mix the flour very smoothly with a little water. Put the rest of the water with the milk into a saucepan on the fire to boil. When it boils put in the flour, stirring until the sauce is cooked. Add pepper and salt to taste ; G 2 100 if liked a few drops of lemon juice or vinegar may be added. Just before serving add the butter cut in small pieces. This should be stirred in off the gas. This sauce will form the basis of many other plain sauces. To use with fish, put in a tablespoonful of anchovy sauce. Onion sauce is made by adding cooked and chopped onions when the sauce is ready ; caper sauce by adding capers, or, as a substitute, Chopped gherkin. This sauce may be made still more economically by using water only instead of milk. No. 253. BROWN SAUCE (Plain). 2 ozs. butter 14 ozs. flour Onion, a small piece Carrot, ,, Turnip, INGREDIENTS. 1 mushroom l pint good stock Lemon juice, a few drops Pepper and salt to taste METHOD. Fry the vegetables, cut into small pieces in the butter, then mix in the flour, and fry that without burning it. Add the stock, stir and cook well. Add the seasoning and lemon juice. Strain and serve. No. 254. WHITE SAUCE. INGREDIENTS. 2 ozs. of butter i A few drops of lemon juice 14 ozs. of flour

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