Clarified Butter for serving with Boiled Fish, Globe Artichokes, Asparagus, &c.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 30 min Total: 30 min
Yield
6.0 – 8.0 persons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (4)
  1. Put half a pound of good butter into a stewpan and stand on the side of the stove:
  2. let it boil very gently, keep it continually skimmed while boiling, but do not allow it to discolour;
  3. then, when it presents the appearance of clear salad oil, carefully pour it off from the sediment at the bottom of the pan, and serve in a sauceboat.
  4. This is also very good for frying cutlets, &c. in.
Original Text
Clarified Butter for serving with Boiled Fish, Globe Artichokes, Asparagus, &c.—Put half a pound of good butter into a stewpan and stand on the side of the stove: let it boil very gently, keep it continually skimmed while boiling, but do not allow it to discolour; then, when it presents the appearance of clear salad oil, carefully pour it off from the sediment at the bottom of the pan, and serve in a sauceboat. This is also very good for frying cutlets, &c. in. It will require about half an hour to clarify, and the above quantity is sufficient for six to eight persons.
Notes
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