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WHITE BECHAMEL SAUCE (economical and good)

Good bechamel may be made of the remains of a cold roast fowl. Break up the bones, and put them into a saucepan with two or three bacon-bones, a small carrot, a small onion, a very small piece of mace, two peppercorns, and a pinch of salt. Pour over the ingredients as much water as will entirely cover them, and simmer gently for two hours. Carefully remove the scum as it rises. Half an hour before the stock is taken from the fire, stir into it a tea-spoonful of gelatine which has been soaked for half an hour in two table-spoonfuls of water. Strain the stock into a bowl, and when it is cold remove the fat from the surface. Put the broth into a clean saucepan, and simmer till it is reduced to about three-quarters of a pint. Mix with it an equal quantity of boiling cream or milk, slightly thicken with arrowroot, add salt to taste, and it will be ready for use. Time, three to four hours. Probable cost, 4d., exclusive of the cold meat, if made with milk. Sufficient for a pint and a half of white bechamel sauce.