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

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….
This Sauce Goes With Crusty Macaroni…