11/2 cups White Stock 6 peppercorns
1 slice onion 1/4 cup butter
1 slice carrot 1/4 cup flour
Bit of bay leaf 1 cup scalded milk
Sprig of parsley 1/2 teaspoon salt 1/8 teaspoon pepper
Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper.