Serves:

Ingredients:

2 c Milk
2 tb Carrot,finely chopped
2 tb Celery,finely chopped
4 tb Onion,finely chopped
4 Peppercorns
Clove
1 Bay leaf,crumbled
2 tb Butter
2 tb Flour
Grating of nutmeg
Salt to taste
Fresh,pepper to taste

Method:

In a heavy pot combine the milk,carrot,celery,onion,peppercorns,clove and bay leaf.
Heat until bubbles form around edge of pot.
Set aside for 5 minutes and strain.
Over moderate heat,melt the butter in the saucepan.
Add the flour and stir until flour and butter are blended.
Cook over moderate heat for 1 minute,stirring constantly.
Add the strained milk in a slow steady stream as you stir constantly with a whisk.
Switch to a wooden spoon and continue to stir as the mixture comes up to a simmer.
Turn heat down and simmer for 5 to 10 minutes,stirring occasionally,until the sauce becomes smooth and thick.
Season to taste with nutmeg ans salt and pepper.
Makes approximately 1 1/2 cups.
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This Sauce Goes With Crusty Macaroni.
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