Original Receipt from 'The lady's assistant for regulating and supplying her table' by Charlotte Mason (Mason 1777);White Sauce.
BOIL any bones or bits of veal, with a fmall bunch of fweet herbs, an onion, a ilice of lemon, a few white pepper, corns, and a littlie celery; strain it, there fhould be near half a pint, put to it some good cream, with a little flower mixed fmooth in it, a good piece of butter, a little pounded mace, and some salt; keep it ftirring; add mushrooms, or little lemon-juice.
Original Receipt from 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845)413. White Sauce. - Put into a convenient sized stew pan four ounces of butter, and eight ounces of flour ; set on fire, keep stirring as above; take the pan from the fire and stir until nearly cool, then pour on sufficient white stock, No. 1, until it is a nice consistency put it on the fire and boil for a quarter of an hour; keep stirring continually; pass it through a sieve, and keep for use.
Half a pint of boiled milk will make it look whiter.
This sauce, when handy, is the foundation of all white sauces, for celery, cauliflower, mushroom, cucumber, vegetable marrow, &c., or any white sauces, instead of using melted butter. Observe, Eloise, that I only send you these two preceding sauces in the event of a little dinner party, as they belong to a higher class of cookery.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)373. WHITE SAUCE (Kent, 1809) To a pint of cream put a tablespoonful of anchovy juice, a tablespoonful of ketchup, a tablespoonful of soy, and a little flour and butter as for melted butter.
374. WHITE SAUCE FOR FOWLS (Eighteenth Century) Take a scrag of veal, the neck of a fowl, or any bits of mutton or veal you have; put them in a saucepan, with a blade or two of mace, a few black pepper-corns, a head of celery, a bunch of sweet herbs, a slice of the end of a lemon; put in a quart of water, cover it close, let it boil till it is reduced to half a pint; strain it, and thicken it with a quarter of a pound of butter, mixed with flour; boil it five or six minutes, put in two spoonfuls of pickled mushrooms; mix the yolks of two eggs with a teacupful of good cream and a little nutmeg, and put this in your sauce; keep shaking it over the fire, but do not let it boIL.