Lemon Sauce—Savoury

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. white sauce made with chicken or fish stock, or milk and stock
  • 1 lemon


Peel the rind from the lemon very thinly and simmer it in the milk or stock for 10 min. Strain the liquid and with it make the white sauce. Carefully stir the juice of the lemon and then the cream into the hot sauce but donot boil it again. Sweeten if liked.

Serve with fish, chicken or rabbit.