No. 183 Vegetable Sauce
1 carrot.
1 onion.
1 turnip.
A little celery.
1 ounce flour.
1 ounce butter.
1½ pints water.
½ teaspoon salt.
{ 1 dozen peppercorns.
1 inch stick of cinnamon.
1 teaspoon mixed herbs.
Prepare the vegetables, cut them up in small pieces, place in a saucepan with the water, salt and flavourings, simmer for one hour; strain, replace in the saucepan, which should have been rinsed, and thicken with flour and butter, or if a little cold boiled rice is handy it may be substituted for the flour, and should be added with one ounce of butter to the sauce five minutes before it is strained. A teaspoonful of lemon juice added the last thing will give additional piquancy to the sauce.
Note.—This quantity will make about three-quarters of a pint of sauce.