Butter Sauce

Ingredients

• Three ounces of butter
• one table-spoonful of flour
• three quarters of a pint of water
• a dessert-spoonful of vinegar
• a salt-spoonful of salt
• one-eighth as much fine white pepper

Method

1. 1

   Mix the flour and two ounces of butter together; set it on the fire in the saucepan with the water, constantly stirring till boiling; add the vinegar, salt, and pepper; stir well, strain through a tin strainer, return to the pan, add an ounce of butter, and stir till melted over moderate heat, but do not allow it to boil.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 63. The excerpt below is the record exactly as published.

Butter Sauce (Melted Butter). Tv’o ounces of butter, one large tea-spoonful of flour, and two table-spoonfuls of milk. Cut the butter in small pieces that it may melt more readily ; put it in a clean block-tin saucepan (kept for the purpose) ; add the flour and milk, well mixed, and about quarter of a pint of water ; shake it round the same way over the fire till at the point of boiling ; let it stand one or two minutes off the fire ; boil it up, and it mil then be ready. It should be about the thickness of good cream. Milk mixes mth the butter much better than water alone. If the butter sauce should be oiled, -which it is desirable to avoid, put in a spoonful of cold watei’, and stir it well with a wooden spoon ; if very much oUed, pour it from one vessel to another, till it becomes right. No. 183. — Butter Sauce. Three ounces of butter, one table-spoonful of flour, three quarters of a pint of water, a dessert-spoonful of -vinegar, a salt- spoonful of salt, and one-eighth as mueh fine white pepper

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