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White Sauce for Vegetables

Put a pint of stock made from bones into a saucepan with an inch of lemon-rind, half a blade of mace, and six peppercorns. Let it simmer for half an hour, then strain it. Mix a table-spoonful of corn-flour smoothly with a little cold milk. Stir this into the stock, and also a little more milk to make up the measure to about three-quarters of a pint. Add pepper and salt if required. Simmer the sauce, stirring it well, for about five minutes; pour it out, stir into it a small piece of fresh butter until it is dissolved, and serve. Time altogether, one hour.