English White Sauce


  • Good pale Veal gravy, pint
  • third of 1 lemon-rind: 15 to 20 minutes.
  • Freshly pounded mace, third of saltspoonful; butter, 1 to 2 oz.
  • flour, 1 teaspoonful (or arrow-root an equal quantity)
  • cream, ¼ pint.


Boil softly in half a pint of well-flavoured pale veal gravy a few very thin strips of fresh lemon-rind, for just sufficient time to give their flavour to it; stir in a thickening of arrow-root, or of flour and butter, add salt if needed, and mix with the gravy a quarter of a pint of boiling cream. For the best kind of white sauce, see béchamel.