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White Sauce for Turkey or Fowl

Take the head, neck, heart, and feet of the birds, wash them thoroughly in hot water, cut them into small pieces, and put these into a saucepan with a slice of lean veal, two springs of parsley, a sprig of thyme, a square inch of thin lemon-rind, a blade of mace, three peppercorns, and a quart of cold water. Cover closely, and simmer gently till the stock is strong and good. Strain the liquor through a napkin laid in a sieve, and when cold free it entirely from fat. Put a tumblerful into a saucepan, and let it boil. Stir into it a table-spoonful of flour which has been mixed to a smooth paste with a little cold milk, and add more milk or cream to make it equal the measure of the stock. Stir the sauce over the fire till it is white and thick, and add pepper and salt if required. If the sauce is to be poured over cold poultry, it should be made thick enough to adhere to the birds: therefore, less stock should be used for the sauce, but a little more flour and cream. When more convenient, the veal may be omitted, and a tea-spoonful of gelatine may be used instead. The liquor in which poultry, veal, or rabbits have been boiled is excellent for making white sauce. Time to simmer the stock, about two hours; to simmer the sauce; a few minutes. Probable cost, 6d., if made with milk. Sufficient for five or six persons.