Melted Butter

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
water ↝ Water, tap [Tap water]

Instructions (2)

In order to prevent butter from oiling, the flour and water that may be sufficient for the quantity of butter should be made boiling, skimmed clean, and the butter added to dissolve, being careful it is of a proper thickness.
In the same manner may be made fish sauces, adding the liquor of the lobsters or oysters, &c. with flour and water, and when boiling add the butter with the other ingredients.

Original Text

Melted Butter.

In order to prevent butter from oiling, the flour and water that may be sufficient for the quantity of butter should be made boiling, skimmed clean, and the butter added to dissolve, being careful it is of a proper thickness.

[270]

In the same manner may be made fish sauces, adding the liquor of the lobsters or oysters, &c. with flour and water, and when boiling add the butter with the other ingredients.

Notes

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