Page:Mrs Beeton's Book of Household Management.djvu/279

Rh Method.—Melt the butter in a small saucepan, stir in the flour, and cook for a few minutes without allowing the flour to brown. Dilute with the milk, stir till it boils, then add the stock and bay-leaf, and let simmer for at least 10 minutes. Remove the bay-leaf, season to taste, and strain.

Time.—25 to 35 minutes. Average Cost, 4d.

Ingredients.—1 pint of milk, 1 tablespoonful of cream (this may be omitted), 2 ozs. of butter, 1½ ozs. of flour, 1 small carrot, 1 small onion, 1 strip of celery, 1 bay-leaf, salt, 10 peppercorns.

Method.—Cut the carrot and celery into rather large pieces, put them with the milk, onion, and bay-leaf into a saucepan, and simmer gently for about ½ an hour. If the milk reduces in simmering, add more to make up the original quantity. Melt the butter in another saucepan, stir in the flour, and cook for 7 or 8 minutes without browning. Let this roux cool slightly, then add to it the milk and vegetables, and whisk briskly until it boils. Simmer for 10 minutes, strain through a tammy-cloth, or rub through a fine hair sieve, re-heat, season to taste add the cream, and use.

Time.—About 50 minutes. Average Cost, 6d.

Ingredients.—½ a pint of milk, ½ a pint of either water, fish stock, or liquor in which meat or poultry has been boiled, 1½ ozs. butter, 2ozs. of flour, mace or nutmeg, salt and pepper.

Method.—Melt the butter in a saucepan, stir in the flour and cook for 5 minutes, add the milk and stock, stir until it boils, then simmer gently for 10 minutes. Season to taste, add a pinch of nutmeg, and use as required.

Time.—25 to 30 minutes. Average Cost, 3d.