White Sauces

Melt 1 oz butter
& add a dessert scoop of Flour,
with salt and Wh. pepper,
stir on fire 2 min,
then add a little more than a tumblerful of boiling water
stir well a few min. but do not let boil.
When serving, stir into the sauce, off the fire,
the yolk of an egg beaten up with the
juice of ¼ lemon & strained

Take two parts butter &
one flour,
mix thoroughly in a pan over the fire &
enough veal stock to get a proper consistency
& a few button mushrooms cut in two –
let boil 10 min:
stir in off the fire,
yolks 2 eggs, beaten up with the juice of ½ lemon.


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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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