Page:Browne - The Plain Sailing Cook Book.djvu/161

  Hold the saucepan over the fire, allowing the butter to melt slowly. Mix the flour and melted butter together, and add the salt. Add half the milk, and stir constantly until the mixture begins to thicken. Add the rest of the milk, and stir until the boiling-point is reached. 

White Sauce must not be left on the fire an instant without stirring, and the spoon in stirring must always touch the bottom of the saucepan.