Ingredients: One pint of veal stock (a knuckle of veal put into one
gallon of cold water, boiled five hours, skimmed and strained), half an
ounce of onion (quarter of a rather small one), quarter of an ounce of
turnip (quarter of a turnip), one ounce of carrot (quarter of a
good-sized carrot), half an ounce of parsley (two sprigs), quarter of a
bay-leaf, half a sprig of thyme, three pepper-corns, half a lump of
sugar, a small blade of mace.
Put one ounce (size of a walnut) of butter into a stew-pan, and when hot
add to it all the above ingredients but the stock and the mace; fry this
slowly until it assumes a yellow color; do not let it brown, as the
sauce should be white when done; stir in now a table-spoonful (one
ounce) of flour, which let cook a minute, and add the blade of mace and
the stock (boiling) from another stew-pan. After it has all simmered
about five minutes, strain it through a sieve without allowing the
vegetables to pass through; return the strained sauce to the fire,
reduce it by boiling about one-third, when add three or four
table-spoonfuls of good thick cream, and the sauce is ready.