English White Sauce

Preparation info
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By Eliza Acton

Published 1845

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  • Good pale Veal gravy, 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