Another White Sauce, More Easily Made
Take a little of the water that boiled the fowls, (which must be kept hot) and stew with it some cut onion, a bit of parsley, a blade of mace, and a bit of lemonpeel. Mix with this a bit of butter, flour, and little thick cream, and adding the chicken, warm it with the sauce.
The above for veal or rabbit; but if either are not sufficiently done before, then the cream and flour should be added just before serving, after the meat is a little stewed.