• 1 pt. milk
• 1 small onion
• 1 small carrot
• <

Warm the milk with the vegetables, herbs, salt and spices, and bring it slowly to simmering point. Put a lid on the pan and stand it in a warm place on the cooker to infuse for ½ hr. Strain the milk, melt the butter, add the flour, cook this roux for a few minutes without browning it. Stir the flavoured milk gradually into the roux. Bring the sauce to boiling-point, stirring vigorously. For an