White Melted Butter

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 (8)

half a pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
rather less flour than is directed for the common melted butter ↝ Flour, 00 [Cereal Grains and Pasta]
a little arrow-root ↝ Burdock root, raw [Vegetables and Vegetable Products]
a couple of ounces of fresh butter cut small ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
Thin cream, substituted for the milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a few strips of lemon-rind cut extremely thin ↝ Lemon, raw [Citrus fruits]
some salt ↝ Salt, table, iodized [Spices and Herbs]
a small quantity of pounded mace ↝ Spices, mace, ground [Spices and Herbs]

Instructions (6)

Thicken half a pint of new milk with rather less flour than is directed for the common melted butter, or with a little arrow-root.
Stir into it by degrees after it has boiled, a couple of ounces of fresh butter cut small.
Do not cease to stir the sauce until this is entirely dissolved, or it may become oiled, and float upon the top.

Alternative sauce

Substitute thin cream for the milk.
Flavour with a few strips of lemon-rind cut extremely thin, some salt, and a small quantity of pounded mace.
If mixed with rather less flour, and the same proportion of butter, this will make an excellent sauce to serve with fowls or other dishes, when no gravy is at hand to make white sauce in the usual way.

Original Text

WHITE MELTED BUTTER.

Thicken half a pint of new milk with rather less flour than is directed for the common melted butter, or with a little arrow-root, and stir into it by degrees after it has boiled, a couple of ounces of fresh butter cut small; do not cease to stir the sauce until this is entirely dissolved, or it may become oiled, and float upon the top Thin cream, substituted for the milk, and flavoured with a few strips of lemon-rind cut extremely thin, some salt, and a small quantity of pounded mace, if mixed with rather less flour, and the same proportion of butter, will make an excellent sauce to serve with fowls or other dishes, when no gravy is at hand to make white sauce in the usual way.

Notes

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