a lemon, and cover the bottom of the
dish with toasted bread sippets cut into triangles, and garnish the dish
with slices of ham or bacon. See Nos. 526 and 527.

_Bechamel, by English Cooks commonly called White Sauce._ (No. 364.)

Cut in square pieces, half an inch thick, two pounds of lean veal, half
a pound of lean ham; melt in a stew-pan two ounces of butter; when
melted, let the whole simmer until it is ready to catch at the bottom
(it requires great attention, as, if it happen to catch at the bottom of
the stew-pan, it will spoil the look of your sauce); then add to it
three table-spoonfuls of flour; when well mixed, add to it three pints
of broth or water (pour a little at a time, that the thickening be
smooth); stir it until it boil; put the stew-pan on the corner of the
stove to boil gently for two hours; season it with four cloves, one
onion, twelve pepper-corns, a blade of mace, a few mushrooms and a fagot
made of parsley, a sprig of thyme, and a bay-leaf. Let the sauce reduce
to a quart, skim the fat off, and strain it through a tamis cloth.

To make a bechamel sauce, add to a quart of the above a pint of good
cream; stir it until it is reduced to a good thickness; a few mushrooms
give a good flavour to that sauce; strain it through a tamis cloth.

_Obs._ The above was given us by a French artist.

_A more economical Method of making a Pint of White Sauce._--(No.
364--2.)

Put equal parts of broth and milk into a stew-pan with an onion and a
blade of mace; set it on the fire to boil ten minutes; have ready and
rub together on a plate an ounce of flour and butter; put it into the
stew-pan; stir it well till it boils up; then stand it near the fire or
stove, stirring it every now and then till it becomes quite smooth; then
strain it through a sieve into a basin; put it back into the stew-pan;
season it with salt and the juice of a small lemon; beat up the yelks of
two eggs well with about three table-spoonfuls of milk, strain it
through a sieve into your sauce, stir it well and keep it near the fire,
but be sure and do not let it boil, for it will curdle.

_Obs._ A convenient veil for boiled fowls, &c. whose complexions are not
inviting.

_Mem._ With the assistance of the Magazine of Taste (No. 462) you may
give this sauce a variety of flavours.

_Obs._ Bechamel implies a thick white sauce, approaching to a batter,
and takes its name from a wealthy French Marquis, _maitre d'hotel de
Louis XIV._,