English White Sauce

• Good pale Veal gravy, ⅓ pint
• third of 1 lemon-rind: 15 to 20 minutes.
• Freshly pounded mace, third</

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