Butter Sauce

Ingredients

• one heaping teaspoonful of flour
• one gill of cold water
• a little salt
• two peppercorns
• a dash of grated nutmeg
• a clove
• half an ounce of butter
• one-half pound of fresh butter
• the juice of one lemon

Method

1. 1

   Mix flour and cold water, add salt, peppercorns, nutmeg, clove, and butter.

2. 2

   Stir over fire until boiling.

3. 3

   Cook slowly for fifteen minutes.

4. 4

   Remove from fire, add fresh butter and lemon juice.

5. 5

   If too thick, add more water.

6. 6

   Strain through a wet cloth.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 130. The excerpt below is the record exactly as published.

one heaping teaspoonful of flour and one gill of cold water, add a little salt, two peppercorns, a dash of grated nutmeg, a elove, and half an ounce of butter. Stir over the fìre until it comes to a boil. Let it cook slowly for fifteen minutes. Remove from the fire and gradually add one-half pound of fresh butter and the juice of one lemon. If the saùce 284 MB8. 8SELT'8 COOK BOOK should become too thick, add a little more water. Strain through a wet cloth. Baked Asparaffos Scrape, wash, and bunch as much white asparagns as required. Boil until rather finn, then drain on a cloth wìth- out cooling. Have the f ollowing sauce prepared : Mix a scant pint of thick Béchamel sauce with three egg yolks and three ounces of grated Parmesan cheese. Stir over the fire until it Comes to a boil. In an ovai buttered baking dish range a layer of asparagus, — ali the heads one way, — cover the eating part only with some of the sauce and a little grated cheese. Add another layer of asparagus, etc., until the whole is used. Finish with the sauce, grated cheese, and a few fresh bread crumbs. Put small pieces of butter on top. Do not have any of this mixture on the stalks. Cover the stalks with a curved tin sheet so that only the mashed part will be exposed to the beat, and bake to a nice brown. Take off the tin sheet and serve. Baked Asparagus Cut the stalks into inch lengths and boil them slowly in salted water. When tender, drain and arrange in a baking dish, pouring over a rich, drawn butter sauce or sauce Hollan- daise. Grate a good cheese — Parmesan is the best — over the top and brown. Baked Asparagus First cook the asparagus in water till tender, and then put it in a baking dish with about one tablespoonful of the grated Parmesan scattered between each layer. Melt one tablespoon- ful of butter in the frying pan, and when it is quite hot fry two tablespoonfuls of chopped onion till brown. Pour this over the asparagi, add another sprinkling of the cheese, and last of ali some fine bread crumbs. Brown delicately in a hot oveu. BAKEl) ASPABAQUS. VEQETABLE8 AND FARINACE0U8 FOODS 236 Fried AsparaguB Fried asparagi is made just exactly as well from the cazined varìety of the vegetable as from the f resh. Drain the asparagus on a cloth, season it with white pepper and with salt. Dust it lightlj with fiour, then dip in beaten egg, and roU in sifted bread crumbs. Frj it in hot fat. The best pian is to use half batter and half lard, the whole being strictly limited in quantity. Serve on a hot dish. AsparagruB Canapés Scrape lightly the stalks, boil until the stalks are tender, when half done add a little salt

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