White Sauce for Vegetables
From Cassell's dictionary of cookery, 1892
Serves 4
Total time is about one hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 Vegetables.— Put a pint of stock made from bones into a saucepan with an inch of lemon-rind, half a blade of mace, and six peppercorns. Let it simmer for half an hour, then strain it. Mix a table- spoonful of corn-flour smoothly with a little cold milk. Stir this into the stock, and also a little more milk to make up the measure to about three-quarters of a pint. Add pepper and salt if required. Simmer the sauce, stirriag it well, for about five minutes ; pour it out, stir into it a small piece of fresh butter
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