Burnt Butter, a Delicate Fish Sauce

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. Put the butter in a stewpan and quickly browned over a good fire.
  2. Skim if necessary.
  3. Take care it does not get bitter.
Original Text
Burnt Butter, a Delicate Fish Sauce. (Mrs. Wellington. 1876.) 2 ozs. of fresh butter, put on in a stewpan and quickly browned over a good fire. Skim if necessary. Take care it does not get bitter.
Notes
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