BUTTER SAUCE
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Best served with herrings.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 110. The excerpt below is the record exactly as published.
two or three good-sized spoonfuls of made mustard to a small quantity of melted butter— or, as it should be called, butter HOUSEKEEPER'S GUIDE. 73 sauce. I have before had occasion to remind cooks that the too common fault in making butter sauce is making an excessively large quantity, and at the same time necessarily making it very poor. A quarter of a pint of butter sauce would be ample for a tin of her- rings. And it would be best before making it to measure out this quantity in a glass. Really good butter sauce is of course an expensive luxury when made from butter at its present price. In making butter sauce only just suffi- cient flou
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Cook this with the app: pantry check, scaling, and the assistant.