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Bechamel Sauce

Put into a saucepan half of an onion, three tablespoonfuls of butter that has been worked with three tablespoonfuls of flour, a large slice of carrot. a bunch of parsley, thyme and a bay leaf, tied together, a small piece of mace, a small quantity each of salt and grated nutmeg, and one pint of white stock. When boiling place the saucepan at the side of the fire, and let the sauce simmer for thirty minutes, stirring it often. When cooked, mix with the sauce one half pint of cream, boil it up again, then strain it through a fine hair-sieve, and serve. (2.) Put two tablespoonfuls each of butter and flour into a saucepan, and stir them over the fire until well mixed; then pour in by degrees one pint of white stock, and continue stirring over the fire until boiling. Add eight or nine peeled mushrooms, put the lid half on the saucepan, and let the sauce simmer for twenty minutes, skimming off the butter as it rises. Strain the sauce through a fine hair-sieve, put it into another saucepan, mix in one-half pint of cream and the juice of half a lemon, stir it over the fire, and allow it to boil for five or six minutes, then pour the sauce into a basin, and continue stirring until it is cold. Mix some aspic jelly with the sauce if used for making a chaudfroid.