Very Common White Sauce

Ingredients

• 1 neck and feet fowl (chicken)
• 0.5 pint water
• 1-2 strips lemon-rind
• 1 small blade mace
• 1-2 branches parsley
• salt
• 6 corns pepper
• 0.33 pint cream
• 6 minutes chicken liver
• lemon-juice

Instructions

1. Clean the neck and feet of the fowl.
2. Stew them in half a pint of water with a thin strip or two of lemon-rind, a small blade of mace, a small branch or two of parsley, a little salt, and half a dozen corns of pepper until the liquid is reduced to less than a quarter pint.
3. Strain the resulting stock.
4. Thicken and flavour the stock using the preceding receipt.
5. Mix the thickened sauce with cream—something more than half the quantity of the reduced stock.
6. If making liver sauce, boil the chicken liver for six minutes in the gravy.
7. Bruise the boiled liver to a smooth paste and pass it through a sieve.
8. Mix the liver paste into the white sauce.
9. When ready to serve, stir in a little strained lemon-juice very briskly.