Butter Sauce

Ingredients

• about one-half pound of butter
• and stir in a little salt

Method

1. 1

   Put butter into a tin dish or bowl.

2. 2

   Stand the dish in boiling water and take it from the fire when the butter has melted.

3. 3

   Strain it through a fine sieve, avoiding sediment.

4. 4

   Serve in a heated dish.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 274. The excerpt below is the record exactly as published.

BUTTER SAUCE. Put in a saucepan two generous tablespoonfuls of butter, add two tablespoonfuls of flour and stir; pour in a pint of boiling water, add a little salt and pepper. Simmer for twenty minutes until it thickens, then add gradually one-half tablespoonful of butter, beating until it becomes white. Stir well, strain and serve. Celia McDonald. CREAM SAUCE. Put into a saucepan one tablespoonful of flour and two tablespoonfuls of butter, place over a slow fire and stir lightly for two minutes, adding a pinch of sugar and salt and one teacupful of cream. Stir well again for two minutes, to avoid its coming to a boil. Serve at once. Inez Hall. QIBLET SAUCE. Take the liver, heart, izard and neck of a chicken, wash and boil in water that has been salted. Let boil till tender. Take them out with 388 MEAT AND FISH SAUCES AND GARNISHINGS. 389 a skimmer and chop into coarse pieces. Put them back, add a little but- ler and thicken to a cream. Pepper and salt, boil a couple of minutes and serve. Mrs. F. T. White. HERB SAUCE. A tablespoonful of finely-chopped parsley and a tablespoonful of chopped onion, two tablespoonfuls of butter, a little salt and pepper. Stir it together in a saucepan over the fire three or four minutes. Pour in a pint ot white sauce and stir till it boils hard. Then serve. Mrs. Kate Fleming. BUTTER SAUCE. Put about one-half pound of butter into a tin dish or a bowl. Stand the dish in water that is boiling hard and take it from the fire when the butter has melted. Strain it through a very fine sieve, and do not let any of the sediment in the dish mix with it. Stir in a little salt an

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