Butter Sauce

Ingredients

• Milk, cold
• Water, hot
• Butter or beef fat
• Flour
• Pepper
• Salt

Method

1. 1

   Melt the butter in a saucepan; let it bubble but not burn.

2. 2

   Add the flour, salt, and pepper; mix well.

3. 3

   Add all of the cold milk and stir steadily until thickened.

4. 4

   Pour in the hot water slowly, stirring all the time.

5. 5

   To keep sauce hot, cover and set over hot water.

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 21. The excerpt below is the record exactly as published.

butter sauce, and reheat. Serve on toast, if you wish. Baked fish. Almost any medium-sized fish is suitable for baking. Clean the fish, seeing that all scales are removed. Stuff and sew. Shape with skewers to form a letter S and place upright on a baking pan or lay the fish on its side. If the 64 FOOD AND HEALTH fish is not fatty, put strips of salt pork over it, and in the pan, or cut gashes in the fish and lay strips of pork in them. Dredge with flour. Bake one hour for a three-pound fish, pouring the fat in the pan over it, once in a while. Serve with butter sauce or plain. The stuffing can be made of bread crumbs moistened slightly with water and seasoned with salt and a teaspoonful of dried herbs. It is not necessary, however, to use it. Another way of baking a fish is to put slices cut from a large fish, in a greased pan, covering the fish with milk and letting it bake slowly for about half an hour, or until the flesh loosens from the bones. Cover the fish during the first half of the cooking, and then remove the cover and sprinkle the fish with crumbs. If the fish is baked in an earthen dish, serve it in the same dish. Canned oysters creamed. Open the can and wash off the oysters in a colander or strainer. Make a thin butter sauce, seasoning with celery salt or celery leaves. When the sauce is done, heat the oysters in it for a minute, and serve on toast. Canned salmon creamed. Open the can, pick over the salmon, being careful to remove the bones. Let it air for an hour or so and serve in a hot sauce as you would the oysters. Butter sauce. What and how much. Milk, cold I cup Water, hot i cup Butter or beef fat 2 tablespoonfuls Flour 2 tablespoonfuls Pepper

Cook this with the app: pantry check, scaling, and the assistant.