Recipes > Sauces & Spreads > White Sauces > White Sauce (Good)

White Sauce (Good)


  • 1/2 pint of white stock
  • 1/2 pint of cream
  • 1 dessertspoonful of flour
  • salt to taste


Have ready a delicately-clean saucepan, into which put the stock, which should be well flavoured with vegetables, and rather savoury; mix the flour smoothly with the cream, add it to the stock, season with a little salt, and boil all these ingredients very gently for about 10 minutes, keeping them well stirred the whole time, as this sauce is very liable to burn.

Time: 10 minutes.

Sufficient for a pair of fowls.

Seasonable at any time.


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The Book of Household Management (1861).

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