(Boston Cooking-School Cook Book, 1896)
Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended.
Pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy.
If a wire whisk is used, all the milk may be added at once; and although more quickly made if milk is scalded, it is not necessary.
(Use 3 tablespoons flour for a thicker White Sauce; 1 1/2 tablespoons flour for a thinner sauce).
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Classic Seafood Recipes & Fish Recipes
SEAFOOD SAUCES: from Anchovy Catchup to White Sauce