Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 pint scalded milk.
  • 2 tablespoons butter.
  • 1Ā½ tablespoons bread flour.
  • Ā½ teaspoon salt.
  • Cold water.
  • 6 slices dry toast.


    Add cold water gradually to flour to make a smooth, thin paste. Add to milk, stirring constantly until thickened, cover, and cook twenty minutes; then add salt and butter in small pieces. Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all.