White Sauce for Turkey or Fowl

Ingredients

• the head, neck, heart, and feet of the birds
• a slice of lean veal
• two sprigs of parsley
• a sprig of thyme
• a square inch of thin lemon-rind
• a blade of mace
• three peppercorns
• a quart of cold water
• a tablespoonful of flour
• pepper
• salt

Method

1. 1

   Wash and cut the bird parts, simmer with veal, parsley, thyme, lemon-rind, mace, peppercorns, and water until stock is strong.

2. 2

   Strain and cool to remove fat.

3. 3

   Boil a tumblerful of stock, mix flour with cold milk, add to boiling stock, and stir until thickened.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2266. The excerpt below is the record exactly as published.

White Sauce for Turkey or Fowl.— Take the head, neck, heart, and feet of the birds, wash them thoroughly in hot water, cut them into small pieces, and put them into a saucepan with a slice of lean veal, two sprigs of parsley, a spig of thyme, a square inch of thin lemon-rind, a blade of mace, three pepper- corns, and a quart of cold water. Cover closely, and simmer gently till the stock is strong and good. Strain the liquor through a napkin laid in a sieve, and when cold free it entirely from fat. Put a tumblerful into a saucepan, and let it boil. Stir into it a table-spoonful of flour which has been mixed to a smooth paste with a little cold milk, and add more milk or cream to make it equal the measui-e of the stock. Stir the sauce over the fire till it is white and thick, and add pepper and salt

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