Melted Butter. No. 1.

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 (4)

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
water ↝ Water, tap [Tap water]

for thickening transparent sauces

arrowroot, well mixed first in a teaspoonful of cold water ↝ Arrowroot, raw [Vegetables and Vegetable Products]

Instructions (5)

Put butter and flour into a pan and stir well.
Add water drop by drop, and strain at the last.

Note on thickening sauces

All sauces wanted transparent may be thickened with a very little arrowroot, well mixed first in a teaspoonful of cold water.
This applies equally to cutlet sauce.
It looks clear, and if but little is used, taste is not detected.

Original Text

Melted Butter. No. 1.
Put butter and flour into a pan and stir well; add water drop by drop, and strain at the last.
[All sauces wanted transparent may be thickened with a very little arrowroot, well mixed first in a teaspoonful of cold water. This applies equally to cutlet sauce.
It looks clear, and if but little is used, taste is not detected.]

Notes

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