BECHAMEL SAUCE NO. 2
Mix three tablespoons of butter and three of flour to a smooth paste, put some peppercorns, one-half an onion, one-half a carrot sliced, a small piece of mace, two teacups of white stock, a pinch of salt and of grated nutmeg, in a stew-pan; simmer for one-half an hour, stirring often, then add one teacup of cream; boil at once, and strain and serve.