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Drawn Butter
From The new home cook book, 1896
Serves 4
Forms the basis of most sauces.
Presented as published in 1896. 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 new home cook book (1896), page 54. The excerpt below is the record exactly as published.
Drawn butter forms the basis of most sauces. From this a great variety may be made, by adding to this differ- ent flavors — anchovies, ochra, onions, celery, parsley, mint and relishes — using those flavors, which are suitable for the meat, game or fish, with which the sauces are to be served. A good standard receipt for drawn butter is as follows : Rub one tablespoon of flour with one-quarter of a pound of butter; when well mixed, put in a sauce pan with a tablespoon of milk or water
Cook this with the app: pantry check, scaling, and the assistant.