MEAT and FISH SAUCES
Bechamel Sauce
| 1½ cups whitestock 1 slice onion 1 slice carrot Bit of Bay leaf Sprig of parsley 1/8 teaspoon pepper 6 peppercorns ¼ cup butter ¼ cup flour 1 cup scalded milk ½ teaspoon salt |
Cook white stock 20 minutes with onion, carrot, bay leaf, parsley and peppercorns, and then strain; there should be one cupful.
Melt the butter, add flour, and gradually the hot stock and milk. Season with salt and pepper.
A Sauce for Hot Meats
| ½ cup sharp vinegar 2 tablespoons Colman's Mustard a little Tabasco Sauce 2 tablespoons Horse Radish ½ cup butter melted very hot Pepper and salt to taste |