Melted Butter

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

Sauce base

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

Enrichment for rich sauce

one ounce more of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For oyster sauce variation

the liquor of the oysters ↝ Oysters, raw [Shellfish]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
white pepper ↝ Spices, pepper, black [Spices and Herbs]

Instructions (5)

Place two ounces of butter and two ounces of flour in a sauce-pan and melt.
Stir in two cups of boiling water, switch quickly while pouring in the water.
If rich sauce is required, add one ounce more of butter, with pepper and salt.
This is the foundation of a number of other sauces such as—egg, shrimp, lobster, oyster, anchovy, giving the name to the sauce according to what is added.
But if it be oyster, the liquor of the oysters must be added; also a little cream and white pepper.

Original Text

MELTED BUTTER.

Place two ounces of butter and two ounces of flour in a sauce-pan and melt. Stir in two cups of boiling water, switch quickly while pouring in the water. If rich sauce is required, add one ounce more of butter, with pepper and salt. This is the foundation of a number of other sauces such as—egg, shrimp, lobster, oyster, anchovy, giving the name to the sauce according to what is added. But if it be oyster, the liquor of the oysters must be added; also a little cream and white pepper.

Notes

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