Cream Stock
1 pint milk 1 tablespoon flour 1 tablespoon butter 1/2 teaspoon salt Red or black pepper Melt the butter over the fire and add the flour, being careful not to let it brown. Add the milk gradually, stirring constantly to prevent lumps; then add the seasoning.
This cream sauce is used instead of stock as the foundation for many soups. 2 pounds lean beaf 1 small knuckle veal 2 tablespoons butter 1 small onion