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8. Bechemel.
Put six ounces of flour in a basin ; moisten
with half a pint
of cold milk; pour into a. stew-pan, stir it
on the fire ; as soon
as the mixture becomes a smooth paste, take it
off the fire
and work it well with a spoon. Then add three-quarters
of a
pint of boiled milk, two small onions, a bunch
of parsley,
salt, peppercorns, and four ounces of raw ham
in small dice ;
bring it to the boil ; put it back on a very
slow fire, and
cook it for twenty minutes, stirring carefully
from time to
time ; pass all through a tammy.
If you think the sauce too rich for macaroni,
you can
serve with the gravy of roast meat, thickened
with a little
flour, and rendered more relishable with a little
burnt onion.
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