Cocoanut Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Fry lightly together in a stewpan two ounces of fine flour and two ounces of butter, then mix in three quarters of a pint of veal, rabbit, or chicken stock, and stir till it boils; add a quarter of...
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- Saucepan
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Ingredients
- butter
- veal
- fine flour
- salt
- cocoanut
- cream
- rabbit
- chicken stock
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