Bechamel Sauce, No. 1 (For Fish.)

One heaping tablespoonful of flour and one of butter cooked to a roux ; half a pint of fish-stock, made by boiling half a pound of any good fish in a quart of water with a bay-leaf, a slice each of onion and carrot, a stalk of celery, and two or three peppercorns. Boil slowly until the liquid is reduced about one-half, strain the liquid, return it to the fire and boil it down to the required amount. Instead of the fish, the trimmings and bones of a fish may be used.

One gill of cream ; salt and white pepper to taste.

Pour the fish-stock upon the roux, stir until it thickens, add the cream, season, and take at once from the fire. In sauces where cream is thus added it is well to slightly increase the amount of flour used in the roux (as has been done in this recipe), lest the sauce should be too thin.

Bechamel Sauce, No. 2. (For Meal.)

Two tablespoonfuls of butter; one heaping tablespoonful of flour, half a pint of white stock, made from veal or chicken and very well seasoned. The stock should have had an onion, a bay-leaf, a piece of carrot, and a stalk of celery cooked in it and strained out before it is used for the sauce. One gill of cream.

Proceed as with Bechamel Fish Sauce.