Very Common White Sauce from Modern Cookery for Private Families by Eliza Acton
The neck and the feet of a fowl, nicely cleaned, and stewed down in half a pint of water, until it is reduced to less than a quarter of a pint, with a thin strip or two of lemon-rind, a small blade...
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Cooking tools:
- Saucepan
- Stove
Ingredients
- salt
- parsley
- cream
- corns of pepper
- water
- fowl
- mace
- lemon-rind
- paste
- chicken
- lemon-juice
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