Recipes > Sauces & Spreads > Sauce for White Hashes or Chickens

Sauce for White Hashes or Chickens


  • 1 pint of new milk
  • yolk of two eggs
  • 2 ounces of butter
  • flour
  • 2 spoonfuls of mushroom ketchup


Take the milk, the yolk, well beaten, the butter, well mixed with flour; mix it all together in a saucepan, and, when it boils, add the mushroom ketchup; it must be stirred all the time, or it will not do. If used for cold veal or lamb, the meat must be cut as thin as possible, the sauce made first to boil, and then the meat put into it, till it is hot enough for table.


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The Lady's Own Cookery Book (1844).

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