All meat sauces are made after the same rule, changing the liquids to give
varieties; for instance, one tablespoonful of butter (which means an
ounce), and one tablespoonful of flour (a half ounce) are always allowed
to each half pint of liquid. The butter and flour are rubbed together
(better without heating), then the liquid added, cold or warm, the whole
stirred over the fire until boiling. A half teaspoonful of salt and an
eighth of a teaspoonful of pepper is the proper amount of seasoning.


White Sauce

If you wish to make a white sauce, use one tablespoonful of butter, one
tablespoonful of flour and a half pint of milk. Called also milk or cream
sauce.


Tomato Sauce

Tomato sauce will have the same proportions of butter and flour and a half
pint of strained tomatoes.


Sauce Bechamel

For sauce Bechamel, fill the cup half full of stock, then the remaining
half with milk, giving again the half pint of liquid and usual quantity of
butter and flour.


Sauce Supreme