Sharp Maitre d’Hotel Sauce

English Receipt

Preparation info
    • Difficulty

      Easy

Appears in

By Eliza Acton

Published 1845

  • About

Ingredients

  • Butter, 2 to 4 oz.
  • flour, 1 dessertspoonful
  • pale Veal gravy or

Method

For a rich sauce of this kind, mix a dessertspoonful of flour with four ounces of good butter, but with from two to three