English White Sauce

Ingredients

• 1/2 pint pale veal gravy
• 1/3 lemon-rind
• 1 to 2 oz. butter
• 1 teaspoonful flour
• 1/3 saltspoonful freshly pounded mace
• 1/4 pint cream
• salt

Instructions

1. Boil the pale veal gravy gently with the thin strips of fresh lemon-rind for 15 to 20 minutes, just long enough to infuse their flavour into the gravy.
2. Stir in a thickening made of either arrow-root or flour and butter mixed together, along with the freshly pounded mace.
3. Add salt to taste if needed.
4. Remove from the heat and mix in the boiling cream until the sauce is smooth and well combined.