Butter Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
Can be flavored as desired.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 50. The excerpt below is the record exactly as published.
Butter Sauce. — Rub two table- spoonfuls of flour and half a cupful of butter until creamy. Then gradual- ly add the boiling water. Stir con- stantly, and take from the fire just as it comes to a boil. Flavoring (lemon- juice, pepper, etc.) can be added to the boiling water
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