Another Common Béchamel

Method

Cut half a pound of veal, and a slice of lean ham or smoked beef into small dice, and stew them in butter, with vegetables, as directed in the foregoing receipt : stir in the same proportion of flour, then add the milk, and let the sauce boil very gently for an hour. It should not be allowed to thicken too much before it is strained.

Obs.—Common béchamel, with the addition of a spoonful of made-mustard, is an excellent sauce for boiled mutton.

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