Norfolk Sauce, or Rich Melted Butter Without Flour

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (2)

Water, 3 tablespoonsful ↝ Water, tap [Tap water]
butter, 4 oz. ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Put three tablespoonsful of water into a small saucepan, and when it boils add four ounces of fresh butter.
As soon as this is quite dissolved, take the saucepan from the fire, and shake it round until the sauce looks thick and smooth.
It must not be allowed to boil after the butter is added.

Original Text

NORFOLK SAUCE, OR RICH MELTED BUTTER WITHOUT FLOUR.

Put three tablespoonsful of water into a small saucepan, and when it boils add four ounces of fresh butter; as soon as this is quite dissolved, take the saucepan from the fire, and shake it round until the sauce looks thick and smooth. It must not be allowed to boil after the butter is added.

Water, 3 tablespoonsful; butter, 4 oz.

Notes

—