A Simple Bechamel Sauce.
Put butter the size of a walnut into a stew-pan, and when it bubbles stir in an even table-spoonful of flour, which cook thoroughly without letting it take color. Mix into the roux a cupful of strong hot veal stock (i. e., veal put into cold water and boiled four or five hours), a cupful of boiling cream, and one grating of nutmeg; let it simmer, stirring it well for a few minutes, then strain, and it is ready for use. The sauce would be improved if the usual soup-bunch vegetables were added to the stock while it is being made.