- Ingredients—1 oz. of butter.
- ¾ oz. of flour.
- 1½ gills of stock.
- ½ wineglass of port.
- A tiny piece of carrot, turnip, and onion.
- ½ teaspoonful of anchovy sauce.
- ½ teaspoonful of Harvey's sauce.
- Pepper and salt.
Method.—Melt the butter in a small stewpan, and fry the vegetables in it.
Then add the flour, and fry that.
Pour in the stock; stir and cook well.
Then add the wine and other ingredients,
Stir until it boils again, and then strain it.
Béchamel Sauce.
- Ingredients—2 oz. of butter.
- 1½ oz. of flour.
- 1 pint of good white stock.
- ¼ pint of cream.
- A few drops of lemon juice.
- Pepper and salt.
Method.—Melt the butter in a stewpan.
Mix in the flour smoothly.