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WHITE BECHAMEL SAUCE (to make a small quantity)

Put two ounces of butter and two ounces of flour into a saucepan, and with a wooden spoon stir them briskly over the fire to a smooth paste. Add gradually three-quarters of a pint of milk, together with a small onion, two or three sticks of celery, cut up small, half a carrot thinly sliced, half a bay-leaf, a very small sprig of thyme, a bunch of parsley, a little nutmeg, and a pinch of salt. Stir the sauce over a quick fire till it is pleasantly flavoured, strain it into a basin, and it will be fit for use. By increasing the quantities, and preserving the proportions, a larger quantity of sauce may be made if required. Time to boil the sauce, twenty minutes. Probable cost, 7d. Sufficient for a little more than half a pint of sauce.