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White Sauce

Sauces and Spicery

Milk thickened with wheat or corn flour or with breadcrumb. Sweetened for sweet dishes, or pepper and salt for pale meats etc.

Original Receipt from 'The lady's assistant for regulating and supplying her table' by Charlotte Mason (Mason 1777);

White Sauce.

BOIL any bones or bits of veal, with a fmall bunch of fweet herbs, an onion, a ilice of lemon, a few white pepper, corns, and a littlie celery; strain it, there fhould be near half a pint, put to it some good cream, with a little flower mixed fmooth in it, a good piece of butter, a little pounded mace, and some salt; keep it ftirring; add mushrooms, or little lemon-juice.

Original Receipt from 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845)

413. White Sauce. - Put into a convenient sized stew pan four ounces of butter, and eight ounces of flour ; set on fire, keep stirring as above; take the pan from the fire and stir until nearly cool, then pour on sufficient white stock, No. 1, until it is a nice consistency put it on the fire and boil for a quarter of an hour; keep stirring continually; pass it through a sieve, and keep for use.

Half a pint of boiled milk will make it look whiter.

This sauce, when handy, is the foundation of all white sauces, for celery, cauliflower, mushroom, cucumber, vegetable marrow, &c., or any white sauces, instead of using melted butter. Observe, Eloise, that I only send you these two preceding sauces in the event of a little dinner party, as they belong to a higher class of cookery.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

373. WHITE SAUCE (Kent, 1809) To a pint of cream put a tablespoonful of anchovy juice, a tablespoonful of ketchup, a tablespoonful of soy, and a little flour and butter as for melted butter.

374. WHITE SAUCE FOR FOWLS (Eighteenth Century) Take a scrag of veal, the neck of a fowl, or any bits of mutton or veal you have; put them in a saucepan, with a blade or two of mace, a few black pepper-corns, a head of celery, a bunch of sweet herbs, a slice of the end of a lemon; put in a quart of water, cover it close, let it boil till it is reduced to half a pint; strain it, and thicken it with a quarter of a pound of butter, mixed with flour; boil it five or six minutes, put in two spoonfuls of pickled mushrooms; mix the yolks of two eggs with a teacupful of good cream and a little nutmeg, and put this in your sauce; keep shaking it over the fire, but do not let it boIL.

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