• Good pale Veal gravy, ⅓ 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.