Burnt Butter (No. 260)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

two ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a table-spoonful and a half of good vinegar ↝ Vinegar, balsamic [Spices and Herbs]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (2)

Put two ounces of fresh butter into a small frying-pan.
When it becomes a dark brown colour, add to it a table-spoonful and a half of good vinegar, and a little pepper and salt.

Original Text

Burnt Butter.—(No. 260.)

Put two ounces of fresh butter into a small frying-pan; when it becomes a dark brown colour, add to it a table-spoonful and a half of good vinegar, and a little pepper and salt.

Obs. This is used as sauce for boiled fish, or poached eggs.

Notes

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