Note 106-* — Chapter IX · MADE DISHES.
Reading edition
Sauce for ragoûts, &c., should be thickened till it is of the consistence of good rich cream, that it may adhere to whatever it is poured over. When you have a large dinner to dress, keep ready-mixed some fine-sifted flour and water well rubbed together till quite smooth, and about as thick as butter. See No. 257.