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Bechamel No 2(Sauces.) - (The Lady's Own Cookery Book)
Two pounds of lean veal, cut in square pieces, half an inch thick; half
a pound of lean ham. Melt in your stewpan two ounces of butter; simmer
it until nearly ready to catch the stewpan, which must be avoided: add
three table-spoonfuls of flour. When well mixed, add three pints of
broth, or water, pouring in a little at a time that the thickening may
be smooth. Stir till it boils; set it on the corner of the hob to boil
gently for two hours. Season with an onion, twelve peppercorns, a few
mushrooms, a faggot of parsley, a sprig of thyme, and a bay-leaf. Let
the sauce be reduced to a quart; skim off the fat; and strain through a
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