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.
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