English White Sauce from Modern Cookery for Private Families by Eliza Acton
Boil softly in half a pint of well-flavoured pale veal gravy a few very thin strips of fresh lemon-rind, for just sufficient time to give their flavour to it; stir in a thickening of arrow-root, or...
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Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Stove
- Measuring spoon
- Mixing bowl
- Whisk
- Wooden spoon
Ingredients
- Freshly pounded mace, third of saltspoonful; butter, 1 to 2 oz.
- third of 1 lemon-rind: 15 to 20 minutes.
- Good pale Veal gravy, ⅓ pint
- cream, ¼ pint.
- flour, 1 teaspoonful (or arrow-root an equal quantity)
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