Put twelve spoonfuls of sprue (boiled as No. 101), into a stewpan with
two ounces of butter; stir it over a moderate fire until it is mashed,
then add half a tablespoonful of flour, mix it well, add eleven
spoonfuls of bechamel sauce (No. 7), and ten ditto of broth (No. 135),
half a teaspoonful of sugar, a quarter ditto of salt, let it boil five
minutes, rub it through a tammie, put it into a clean stewpan; before
serving add a pat of butter. When wanted warm it quickly or it will turn
yellow; if too thick moisten with a little milk.