Clarified Butter (No. 259)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (4)
  1. Put the butter in a nice, clean stew-pan, over a very clear, slow fire.
  2. Watch it, and when it is melted, carefully skim off the buttermilk, &c. which will swim on the top.
  3. Let it stand a minute or two for the impurities to sink to the bottom.
  4. Then pour the clear butter through a sieve into a clean basin, leaving the sediment at the bottom of the stew-pan.
Original Text
Clarified Butter.—(No. 259.) Put the butter in a nice, clean stew-pan, over a very clear, slow fire; watch it, and when it is melted, carefully skim off the buttermilk, &c. which will swim on the top; let it stand a minute or two for the impurities to sink to the bottom; then pour the clear butter through a sieve into a clean basin, leaving the sediment at the bottom of the stew-pan. Obs. Butter thus purified will be as sweet as marrow, a very useful covering for potted meats, &c., and for frying fish equal to the finest Florence oil; for which purpose it is commonly used by Catholics, and those whose religious tenets will not allow them to eat viands fried in animal oil.
Notes
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