vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Butter Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Used with fish and boiled vegetables.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 278. The excerpt below is the record exactly as published.
Butter Sauce. — Season a cupful of flour with salt, pepper, nutmeg, and cloves. Mix it with some water into a paste, and work in a piece of butter about the size of an egg. Put the thin paste into a pan over the fire, and boil it for a quarter of an hour, then take it ofl:', and add some fresh butter in small poiiions at a time, continually stirring the contents to pre- vent the butter from I'ising to the surface. After- wards add some vinegar
Cook this with the app: pantry check, scaling, and the assistant.