Home › Our Susan's Opinion of a Kitchen › Cream Sauce

Cream Sauce

Anonymous.

Cream together a large tablespoon of butter with a little flour, and put over a gentle heat; add a little chopped parsley, a little grated onion, pepper, salt, and nutmeg: when these ingredients are well mixed, add half a pint of cream or milk and let it boil for fifteen minutes. If used with fresh fish, a little horse radish may be added.