BECHAMEL SAUCE
(Boston Cooking-School Cook Book, 1896)
1 1/2 cups White Stock.
1 slice onion.
1 slice carrot.
Bit of bay leaf.
Sprig of parsley.
6 peppercorns.
1/4 cup butter.
1/4 cup flour.
1 cup scalded milk.
1/2 teaspoon salt.
1/8 teaspoon pepper.
Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful.
Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper.
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