Bechamel, Oh White Sauce
From A new system of domestic cookery (1844).
A historical recipe
A new system of domestic cookery, by Maria Eliza Ketelby Rundell and University of Leeds. Library (1844).
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 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut lean veal into small slices, and the same quantity of lean bacon or ham 5 put them into a stew-pan with a good jiiece of butter, an onion, a blade of mace, a few mushroom-buttons, a bit of thyme, and a bay-leaf ;
- fry the whole over a very slow fire, hut not to brown it ;
- thicken it with flour , then put an equal quantity of good broth, and rich cream ;
- let it boil half an hour, and stir it all the time ;
- strain it through a soupstrainer.
- A GRAVY, WITHOUT MEAT.
- ' Put a glass of small beer, a glass of water, some pepper, salt, lemon-peel grated, a bruised clove or two, and a sjioonful of walnut-pickle, or mushroom ketchup,-
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Grater
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Vegetable peeler
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Wooden spoon
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Sieve