Prepare the vegetables, cut them up in small pieces, place in a saucepan with the water, salt and flavourings, simmer for one hour; strain, replace in the saucepan, which should have been rinsed, and thicken with flour and butter, or if a little cold boiled rice is handy it may be substituted for the flour, and should be added with one ounce of butter to the sauce five minutes before it is strained. A teaspoonful of lemon juice added the last thing will give additional piquancy to the sauce.
Note.—This quantity will make about three-quarters of a pint of sauce.
[No. 184.]—White Sauce.
- 1 ounce butter.
- ½ ounce flour.
- ¼ pint each milk and water.
- A pinch of salt.
Mix the flour and butter well together on a plate with a knife, place this paste in a small enamelled saucepan, add salt and milk, and stir over the fire until it is perfectly smooth and has boiled for one minute. It is then ready for use.
[No. 185.]—Rich White Sauce.
- 1½ ounces butter.
- ½ ounce flour.
- Yolk of one egg.
- ¼ pint each milk and water.
- A pinch of salt.
Prepare sauce same as [No. 184], and stand the saucepan on one side for ten minutes, then drop into it the yolk of an egg, and stir over a gentle heat for a few minutes, but on no account allow it to boil again, or the sauce will curdle.