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Chicken, White Sauce for Boiled

Dissolve an ounce of butter in a small saucepan, and mix smoothly with it three-quarters of an ounce of flour. Stir in half a pint of white stock, or water, and add a small carrot, three button mushrooms, and an ounce of lean ham. Stir the sauce till it boils, draw it back and let it simmer for twenty minutes. Skim and strain it, then boil it again, and put a quarter of a pint of cream with it. Sufficient for two small chickens.