White Stock Sauce

Ingredients

• three-quarters of an ounce of flour
• half a pint of white stock
• a small carrot
• three button mushrooms
• an ounce of lean ham
• two strips of bacon rind
• a quarter of a pint of cream

Method

1. 1

   Mix flour smoothly with white stock in a saucepan.

2. 2

   Add sliced carrot, mushrooms, and ham or bacon rind.

3. 3

   Stir until it boils, then simmer gently for 20 minutes.

4. 4

   Skim off fat, strain through a napkin, return to saucepan, boil again, and add cream.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 336. The excerpt below is the record exactly as published.

three-quarters of an ounce of flour smoothly with it ; add half a pint of white stock (made by stewing rabbit or chicken bones), and add a small carrot, three button mushrooms, washed, peeled, and Out into slices, and an ounce of lean ham, or two strips of bacon rind, scalded and scraped. Stir the sauce till it boils, draw it to the side of the stove, and let it. simmer gently for twenty minutes. Skim the fat off as it rises ; strain the sauce through a napkin, put it back into the saucepan, and let it boil again ; add a quarter of a pint of cream

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