Cassell's dictionary of cookery

White Sauce (a French recipe). — Take quarter of a pound of butter, put it into a saucepan, stir in a spoonful of flour, add a glassful of water, put it on the fire, and keep stirring. When the sauce boils, take it off, set it on one side, and salt it. Should it be too thick, add a Uttle water ; if too thin, a piece of butter rolled in flour. Just before serving, beat up the yolks of two or three eggs to stir in ; warm the sauce, but take care not to let it boil ; then put in a dash of vinegar. White Sauce, Celery with {see Celery with White Sauce). White Sauce, Cucumber {see Cucumber White Sauce). White Sauce, Economical.— Beat two ounces of flour and an ounce of butter to a smooth paste in a saucepan over the fire. Add gradually a pint of milk and a little pepper, salt, and grated nutmeg. Stir the sauce over the fire for a few minutes, strain through a poiated strainer, and it will be ready for use. White Sauce, Eggs and {see Eggs and White Sauce). White Sauce for Boiled Chicken {see Chicken, AVhite Sauce for Boiled). White Sauce for Pish.— Slice two anchovies, and put them into a delicately clean saucepan with a glassful of light wiue, a glassful of vinegar, and an onion stuck with one clove. Simmer all gently together till the anchovies are dissolved, then straia the liquor. Mix a dessert - spoonful of flour smoothly with a slice of fresh butter in a saucepan ; add the strained liquor and a quarter of a pint of milk or cream. Stir the sauce over a gentle fire for a few minutes till it thickens, but do not let it boil. Serve in a tureen. Or mix half an ounce of butter in a saucepan with an ounce of flour ; stir ia half a pint of cream or milk, two table-spoonfuls of mushroom ketchup, a teaspoonful of essence of anchovy, and a little cayenne. Stir the sauce over the fire for a minute or two, and serve. White Sauce for Pike {see Pike, White Sauce for). 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 peppercorns, 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 if required. If the sauce is to be poured over cold poultry, it should be made thick enough to adhere to the birds : therefore, less stock should be used for the sauce, with a little more flour and cream. When more convenient, the veal may be omitted, and a tea-spoonful of gelatine may be used instead. The liquor in which poultry, veal, or rabbits have been boiled is excellent for making white sauce. Time to> simmer the stock, about two hours ; to simmeib' the sauce, a few minutes. Probable cost, 6d., if made with milk. Sufficient for five or six persons. White Sauce for Vegetables.— Put a