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 (4)
Instructions (7)
  1. Put into a basin a large teaspoonful of flour, and a little salt.
  2. Mix with them very gradually and very smoothly a quarter of a pint of cold water.
  3. Turn these into a small clean saucepan.
  4. Shake or stir them constantly over a clear fire until they have boiled a couple of minutes.
  5. Add an ounce and a half of butter cut small.
  6. Keep the sauce stirred until this is entirely dissolved.
  7. Give the whole a minute’s boil, and serve it quickly.
Original Text
MELTED BUTTER. (A good common Receipt.) Put into a basin a large teaspoonful of flour, and a little salt, then mix with them very gradually and very smoothly a quarter of a pint 109of cold water; turn these into a small clean saucepan, and shake or stir them constantly over a clear fire until they have boiled a couple of minutes, then add an ounce and a half of butter cut small, keep the sauce stirred until this is entirely dissolved, give the whole a minute’s boil, and serve it quickly. The more usual mode is to put the butter in at first with the flour and water; but for inexperienced or unskilful cooks the safer plan is to follow the present receipt. Water, 1/4 pint; flour, 1 teaspoonful: 2 minutes. Butter, 1-1/2 oz.; 1 minute. Obs.—To render this a rich sauce, increase or even double the proportion of butter.
Notes
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