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Directions:
Roll a lump of butter in flour, put it in a pan on the fire, and as it
melts add pepper and salt. Stir it, and as it thickens add a little milk;
let it simmer and keep on stirring it. You will never get a good white
sauce unless you season it well and let it simmer for a quarter of an
hour. Strain it, heat it again, and serve it for fish, potatoes, chicken.
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