Béchamel Sauce. No. 2
Mix three tablespoonfuls of butter and three of flour to a smooth paste, put ten peppercorns, half an onion, half a carrot sliced, a small piece of mace, two teacupfuls of white stock, a pinch of salt and of grated nutmeg, and a bouquet, in a stew-pan; simmer for half an hour, stirring often, then add one teacupful of cream, boil at once, strain and serve.