Recipes > Sauces & Spreads > White Sauces > White Sauce

White Sauce


  • 2 pounds of veal cut from the lower part of the leg
  • 8 tablespoonfuls of butter
  • 1 onion
  • 1 large slice of carrot
  • 4 cloves
  • 1 small piece of mace
  • 5 tablespoonfuls of flour
  • salt and pepper to taste
  • 4 quarts of white stock
  • 1 bouquet of sweet herbs


Cut the meat in small pieces.

Rub three spoonfuls of the butter on the bottom of a large stew-pan.

Put in the meat, and cook half an hour, stirring frequently.

Add the vegetables, spice, bouquet of sweet herbs and one quart of the stock.

Simmer this two hours, and add the remainder of the stock.

Put the remainder of the butter in a frying-pan, and when hot, add the flour.

Stir, being careful that it does not get browned, and add to the sauce.

Simmer one hour longer.

Season with salt and pepper, and strain through a fine French sieve or gravy strainer.

Skim off the fat, and the sauce is ready to use.


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See also: White Sauce, No. 2, White Sauce, No. 3, White Sauce, No. 4.


Miss Parloa's New Cook Book.

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