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White Sauce For Chickens

(Sauces.) - (The Lady's Own Cookery Book)







Half a pint of cream, with a little veal gravy, three tea-spoonfuls of

the essence of anchovies, half a tea-spoonful of vinegar, one small

onion, one dozen cloves: thicken it with flour and butter; rub it

through a sieve, and add a table-spoonful of sherry.











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