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Veloute Sauce, or White Cullis

Butter the bottom of a stewpan, and cover it with thin slices of lean ham. Place upon these three pounds of the knuckle of veal and an old hen, if this is to be had, or the bones of a cold roast chicken. Pour in half a pint of stock, and let it boil away till it is reduced to glaze. Draw it back before it has time to acquire any colour, pour upon it seven pints of stock, and add a small onion in which one clove has been stuck, a carrot, a little parsley, half a bay-leaf, a small sprig of thyme, and a little pepper and salt. Let it simmer gently, and skim frequently till the goodness is all drawn from the veal. Strain it, let it get cold, and free it from fat. Make a roux in a stewpan of equal parts of butter and flour. Before it can brown, moisten it with the stock, and add it to the sauce. Stir the sauce over the fire till it boils, and let it simmer gently by the side of the fire till it ceases to throw up grease. Skim carefully, strain through a cloth, and the sauce will be ready for use. For veloute sauce made in a large quantity, see PRINCIPLES OF COOKERY, page xxviii. Time, two hours. Probable cost, 3s. 6d. for this quantity.