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Bechamel

From The complete Indian housekeeper & cook (1898).

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A historical recipe

The complete Indian housekeeper & cook, by Gardiner, G. (Grace), - (1898).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 1 onion

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Mavour 15 units of milk with 1 carrot, 1 onion, some parsley, thyme, nutmeg, ])epper, and salt.
  2. Melt 2 units of butter in a saucepan, stir in 1 unit of flour ;
  3. strain the hot milk to it, and boil till thick enough.
  4. If wanted cold, to mask cliickens, &c., use ^ unit or more of cornflour, as it sets better.
  5. Ihe following are varieties of be'chamel.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Sieve
Source not stated by archive.org
Credit

From The complete Indian housekeeper & cook (1898), printed page 253, digitised by the Internet Archive: https://archive.org/details/b2814210x

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.