It is seldom necessary to buy meat for this favorite sauce, as the proportion of that flavor is but small. The water that has boiled fowls, veal, or rabbit, or a little broth that may be in the house, or the feet and necks of chickens, or raw or dressed veal, will suffice. Stew any of these with a little water, a bit of lemon-peel, some sliced onion, a few white peppercorns, a little pounded mace or nutmeg, and a bunch of sweet herbs, until the flavor be good; then strain it, add a little good cream, a piece of butter, and a little flour: salt to your taste. A squeeze of lemon may be added after the sauce is taken off the fire, shaking it well. Yolk of egg is often used in fricassee; but if you have any cream it is better, as the former is apt to curdle.

Or:- Boil a stick of celery and a bunch of parsley in a pint of milk, adding white pepper and a little salt; then put two ounces of butter into a saucepan, let it melt, add to it an onion sliced thin, dredge in flour until it is a paste, but do not allow it to become brown. Strain the milk, and add it by degrees to the butter and flour, stirring it very well; then boil the whole together, stirring all the time, and boiling it until it is quite thick and smooth; pass it through a fine sieve or tammy. If wanted to be very rich, let it cool a little, and then add an egg previously beaten, and mix very gradually; warm it over the fire, stirring it well, but do not let it boil, or it will curdle.

Or:- Mix a teaspoonful of flour with one-quarter pound of butter, a little salt, and ground white pepper; let them be well blended together with a wooden spoon, then add a spoonful of vinegar, and one or two of water; mix the whole together, stirring it one way over the fire.