Butter Sauce

Ingredients

• 1 dessertspoonful butter
• A few drops of fresh lime juice
• A pinch of salt
• A pinch of pepper
• (Half a teaspoon chopped parsley)

Method

1. 1

   Put butter in a small enamel saucepan near the fire to heat without singing.

2. 2

   Add salt, pepper, lime juice (and parsley) and serve immediately in a hot cup with grilled or fried fish.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 68. The excerpt below is the record exactly as published.

A pinch of pepper. (Half a lime if obtainable). 1. Melt the butter in the small enamel saucepan. SAUCES. 141 When it is melted and begins to sing, add the curry powder. Stir quickly with a wooden spoon, and when it is well mixed with the butter, shake in the flour and continue stirring until you have a smooth paste looking like honey, but a little darker. 2. Pour in by degrees the milk which has been slightly warmed by standing it near the fire. Add the pepper and let the sauce come slowly to a boil. Keep boiling for two or three minutes, always stirring it, then stand it by the side of the tire to keep warm, bnt do not let it boil again. Note. Curry sauce served with fish can be made with a teacupful of the water the fish has boiled, in instead of milk. Brown Sauce. (I). 1 teacup of stock or water. i £ tablespoon butter or lard. J tablespoon flour. ] A pinch of salt and pepper. 1. Melt the butter in the small enamel saucepan. When it is melted and begins to sing, shake in the flour. Stir quickly with a wooden spoon until the flour and butter are mixed to a smooth brown paste. The essential differ- ence in making a white sauce and a brown sauce is that in the latter case the flour must be allowed to cook longer, so that it becomes a good brown colour. 2. Pour in by degrees the stock or water which has been warmed by standing it near the fire. Add the salt and pepper and bring the sauce slowly to the boil. Keep boiling for two or three minutes, stirring the whole time, then stand it by the side of the fire to keep warm until needed. It is good to pass the sauce through the fine sieve when finished. Note. This very simple sauce can be improved by adding a teaspoonful of vinegar after it has finished boiling, or a pickled gherkin can be sliced up in it. If you have no stock, water will do instead, mixed, if possible, with a half-teaspoonful of Lemco. 142 SAUCES. Sauce Poivrade. (II). 1 breakfastcup stock. 4 tablespoons vinegar. 1 dessertspoon flour. 2 dessertspoonfuls butter or lard. 1 onion. 3 cloves. 2 berkono. A pinch of salt. This is a good sauce with venison, game or mutton, or croquettes. 1. Melt one dessertspoonful butter in the small enamel saucepan and fry the onions in it till they are of a good brown colour. Add the berkono, cloves and salt. Pour in the stock and the vinegar and let it all boil together till it is reduced to a teacupful, then take it off the fire and strain it through the small sieve. 2. Melt the other dessertspoonful of butter in the small enamel saucepan. When it is melted and begins to sing, shake in the flour, stir quickly with a wooden spoon until the flour and butter are mixed to a smooth brown paste. Then slowly pour in the fceacupful of stock and vinegar and let the sauce come to a boil. Keep boiling for no more than a minute or two, always stirring, then stand it by the side of the fire to keep warm until it is needed. Wine Sauce. (II). This sauce is made just like a sauce poivrade, only instead of vinegar mix a good half breakfast cupful of claret, or a wine glass full ol port or sherry with the stock, then pour it on the fried onions and proceed in the same way as for the sauce poivrade, letting it reduce to a teacup- ful, before pouring it on to the butter and flour. Tomato Sauce. (I). 1 pint water. 6 good sized tomatoes. Half a large onion. 1 dessertspoonful butter or lard. 1. Cut the tomatoes and 1 dessertspoonful flour. J teaspoon salt. | teaspoon pepper, (A bunch of parsley and a teaspoonful sugar). ion into quai’ters. Put them SAUCES. 143 in the three-pint saucepan with one pint of cold water, the salt and pepper (and the parsley and sugar if obtainable). Put on the lid and boil very slowly for three quarters of an hour, till the liquid is reduced to a breakfast cupful. 2. Take the saucepan off the fire and pour the whole of the contents through the wire sieve into a soup plate. 3. Put the butter into the empty saucepan. When melted and beginning to bubble, shake in the flour and stir until the flour has absorbed all the butter. Then pour in the mashed tomatoes and liquid left over and let it cook slowly for ten minutes, stirring from time to time. A small pinch of sugar added to the sauce is an improvement. Butter Sauce. (I). 1 dessertspoonful butter. A few drops of fresh lime juice. A pinch of salt and pepper. (Half a teaspoon chopped parsley)

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