Burnt or Browned Butter
From Modern cookery, in all its branches, 1884
Serves 2
Popular in France with boiled skate.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 122. The excerpt below is the record exactly as published.
BURNT OR BROWNED BUTTER. Melt in a frying-pan three ounces of fresh butter, and keep it stirred slowly over a gentle fire until it is of a dark brown colour ; then pour to it a couple of tablespoonsful of good hot vinegar, and 110 MODEEN COOKSEY. [chap. V. season it with black pepper and a little salt
Cook this with the app: pantry check, scaling, and the assistant.