Milk Sauce (Béchamel)

• 1 1/2 cup milk
• 1 tablespoon flour
• 1 tablespoon butter
• salt

The sauce may be prepared with fried or unfried flour. If you are using fried flour, fry it lightly in butter, add hot milk, pouring a little at a time and constantly stirring. Add salt to taste and simmer for 10 minutes. Serve warm.
If you are using unfried flour, dissolve the flour in cold milk, pouring the milk a little at a time. Simmer, constantly stirring, for 10 minutes.

This sauce is served with meat as well as with vegetables.