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Cheese Sauce


  • 1/2 to 1 ounce of butter
  • 1 tablespoonful of flour
  • 1/2 pint of milk
  • Grated cheese to taste



Melt butter, mix in flour to smooth paste. Add milk and stir until sauce thickens. Add cheese. When cheese is melted and sauce is smooth it is ready.

Oyster Sauce

  • 6 oysters
  • Double cream
  • Mace
  • 1 dessertspoon butter
  • 1 dessertspoon flour
  • 1 teaspoon grated lemon rind
Methodology: Put the liquor from the oysters into a pan with lemon rind and a pinch of ground mace.
Heat gently to boiling point, add the oysters and remove at once from the heat.
Strain liquid into cream to bring to 1/4 pint.

Melt the butter and stir in flour, gradually add the cream mixture stirring constantly.
Keep stirring until sauce thickens, add oysters and serve hot.

Sauce for Chickens

Melt some butter, grate in some lemon peel and nutmeg, juice of lemon, the yolk of a hard boiled egg, cut small with the chicken liver - boiled together.
Good either to roast or boil.

White Sauce (and variations)

  • 1 ounce flour
  • 1 ounce margarine
  • Seasoning
  • 1/2 pint milk
Methodology: Put all ingredients into pan.
Stir constantly over a gentle heat until boiling.
Cook for 3 minutes.

Variations of White Sauce

  • Egg Sauce: - 1/2 pint White Sauce + 1 chopped hard boiled egg.
  • Mustard Sauce: - 1/2 pint White Sauce + 1 teaspoonful made mustard.
  • Onion Sauce: - 1/2 pint White Sauce + 2 large cooked and chopped onions.
  • Parsley Sauce: - 1/2 pint White Sauce + 1 tablespoonful chopped parsley.
  • Sweet Sauce: - 1/2 pint White Sauce + 1 teaspoonful sugar.
  • Ginger Sauce: - 1/2 pint Sweet Sauce + 1 level teaspoonful ground ginger.

Page Last Updated - 18/03/2008
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