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Bit of Bay leaf

A dish where parsley and peppercorns do the work.

Mrs. F. M. Roessing.

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • Sprig of parsley
  • 1 ml pepper
  • 6 peppercorns
  • 60 ml butter
  • 60 ml flour
  • 240 ml scalded milk
  • 2 ml salt
Make it lactose-friendly
  • 1/4 cup butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup scalded milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cook white stock 20 minutes with onion, carrot, bay leaf, parsley and peppercorns, and then strain; there should be one cupful.
  2. Melt the butter, add flour, and gradually the hot stock and milk. Season with salt and pepper.
  3. A Sauce for Hot Meats

This is a variation — Gutenberg edition. Base recipe: Bit of bay leaf →

Make it yours (1 variations)

Edition Primary Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (estimated, per serving)
Calories357
Protein6.6 g
Fat27.4 g
Carbs23.5 g
Fiber2.7 g
Sodium647 mg

Source

The Suffrage Cook Book (Kleber, L. O., Mrs. [Compiler], pub. domain) — Public domain in the United States