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Good White Sauce

This is made by taking stock or the liquor in which the fish, flesh or fowl has been cooked, a little flour, pepper and salt. Turn in two beaten eggs, and let the whole come to a boil, stirring constantly. Or it may be made with one pint of milk, a small onion, a small head of celery and a little parsley, white pepper and salt, and two ounces of butter. The butter is melted in a saucepan; dredge the flour slowly in until mixed. Previously, the milk, herbs, pepper and salt, must have been cooked together in a " bain marie," or some vessel placed in another of boiling water. Stir the milk slowly in, then the well-whisked egg, stirring all the while. When it simmers it is done.