Recipe: Bechamel Sauce

  • 1 cup white stock 2½ tablespoons flour
  • 1 slice onion ½ teaspoon salt
  • 1 slice carrot Few grains cayenne
  • Sprig of parsley 1 teaspoon butter
  • 1 tablespoon shortening

Simmer stock, onion, carrot, and parsley fifteen minutes, and strain; melt shortening, add flour, and blend well; add stock and seasoning, and stir until smooth; add butter just before serving.

Better Meals for Less Money, by Mary Green (Year 1909)