Fast-Day Cookery; or, Meals without Meat

by Grace Johnson

1. White Butter Sauce.

Put into a pan half a pint of milk, with two ounces of butter; let it gradually come to the boil.

Have ready a tablespoon of flour rubbed down in a little cold milk. Add this to the boiling milk, stir, and let it thicken, add salt to taste. This is more delicate than the ordinary melted butter.