Butter Sauce
From The cult of the chafing dish, 1904
Presented as published in 1904. 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 The cult of the chafing dish (1904) by Frank Schloesser, page 45. The excerpt below is the record exactly as published.
Butter Sauce. Two tablespoons of butter, the same of flour ; melt and mix together in the Dish, SAUCES 165 bring to boiling-point and allow to boil up for half a minute, then pour in a cupful of boiling water, to reduce the same to the con- sistency of cream ; boil up again, stirring all the time, add a squeeze of lemon before serving
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