To Make White Sauce for Fowls

Name: To Make White Sauce for Fowls
Cuisine: United States
Ingredients: nutmeg; cream; eggs; egg yelks; flour; pickled mushrooms; water; butter; sweet herbs; lemon; anchovy; celery; mace; black pepper corns; mutton; veal; veal; necks of fowls

Preparation info

Difficulty
Easy

Appears in

The Virginia Housewife

By Mary Randolph

Published 1824

About

Method

Take a scrag of veal, the necks of fowls, or any bits of mutton or veal you have; put them in a sauce pan with a