(For Vegetables, Eggs, etc.)
- 1 pt. milk.
- 4 (l.) tbsps. flour.
- 1/2 ssp. white pepper.
- 2 tbsps. butter.
- 1/2 tsp. salt.
Heat the milk over hot water. Put the butter in a granite saucepan and stir till it melts, being careful not to brown. Add the dry flour, and stir quickly till well mixed. Add the milk gradually, stirring carefully (especially from the sides) until perfectly smooth. Let it boil until it thickens, then add salt and pepper.
In using this sauce for creamed oysters, add 1/2 tsp. of celery salt, a few grains of cayenne pepper, and a tsp. of lemon juice.
Drawn Butter Sauce.
- 1 pt. hot water or stock.
- 1/2 cup butter.
- 1/2 ssp. pepper.
- 4 (l.) tbsps. flour.
- 1/2 tsp. salt.
Put the butter in the saucepan; when melted add the dry flour, and mix well. Add the hot water or stock a little at a time, and stir rapidly till it thickens; when smooth add the salt and pepper. Be careful to have all sauces free from lumps. (Hard boiled eggs may be added to this sauce for baked or boiled fish. Two tbsps. of chopped parsley may be added if parsley sauce is desired.)
Brown Sauce.
- 1 pt. hot stock.
- 2 tbsps. butter.
- 1/2 tsp. salt.
- 1 tbsp. lemon juice.
- 2 tbsps. minced onions.
- 4 tbsps. flour.
- 1/2 ssp. pepper.
- Caramel enough to color.
Mince the onion and fry it in the butter 5 minutes. Be careful not to burn it. When the butter is browned add the dry flour, and stir well. Add the hot stock a little at a time; stir rapidly until it thickens and is perfectly smooth. Add the salt and pepper. Simmer 5 minutes, and strain to remove the onion.