From:
The Thorough Good Cook
Sauces: 8. Bechemel.
Put six
ounces of
flour in a
basin;
moisten with half a
pint of cold
milk; pour into a
stew-
pan, stir it on the
fire; as soon as the mixture becomes a smooth
paste, take it off the fire and work it well with a
spoon. Then add three-quarters of a pint of boiled milk, two small
onions, a bunch of
parsley,
salt,
peppercorns, and four ounces of raw
ham in small dice; bring it to the
boil; put it back on a very slow fire, and cook it for twenty minutes, stirring carefully from time to time ; pass all through a
tammy.
If you think the
sauce too rich for
macaroni, you can serve with the
gravy of
roast meat, thickened with a little flour, and rendered more relishable with a little burnt onion.