Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Béchamel Sauce.

1/2 pint of hot white stock.

1 gill of cream.

1 heaped tablespoonful of butter.

1 tablespoonful of flour.

Piece of onion the size of half a dollar.

Piece of carrot the size of a quarter of a dollar.

1 spray of parsley.

1 bay leaf.

A tiny bit of mace.

1/2 teaspoonful of salt.

1/6 teaspoonful of pepper.

Beat the flour and butter together. Pour the hot stock on the mixture. Add the seasonings, and place on the fire. Stir the sauce until it begins to boil; then move the saucepan back to a place where the contents will just bubble at the side for fifteen minutes. Add the cream; and when the sauce boils up, strain and serve.