Drawn Butter

Ingredients

• one-fourth pound butter
• a dessert-spoon flour
• four tablespoons water
• seasoning of salt

Method

1. 1

   Cut butter into small pieces, add flour and water, and stir constantly until melted and blended.

2. 2

   Let it just boil before serving.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 99. The excerpt below is the record exactly as published.

drawn butter. Brown Sauce is made same way, stirring the butter and flour over the fire until a dark brown color, and when it is at hand using a pint froth from boiling meat instead of the milk. French White Sauce, — As white stock is the foundation of this sauce, it must be prepared first as follows : Cut up four pounds knuckle of veal, any poultry trimmings, and four slices of lean ham, put it into a saucepan which has been rubbed with butter, moisten with half pint water and simmer till gravy begins to flow ; then add four quarts water, three carrots, two onions, one head celerv, twelve whit€i, pepper-corns, a blade of mace, buncn of herbs, tablespoon €ach butter and salt. Simmer five hours, skim, strain carefully, and the White Stock is ready for use. Consomme is made exactly the same with double the quantity of meat or half the water. For the sauce put one pint stock in the saucepan with a small bunch pars- 122 CATSUPS AND SAUCES. ley, two cloves, half bay-leaf, small bunch savory herbs, three or four mushrooms when obtainable, and salt to taste. When it has boiled enough to extract the flavor from the herbs, etc., strain and boil up quickly again until it is nearly half reduced. Mix one table- spoon arrowroot smoothly with a pint cream and simmer gently five minutes over slow fire ; add to it the reduced stock, and if stock is thick continue to simmer slowly for ten minutes, but if thin, stir over brisk fire till it thickens. This is the well known £echamel Sauce, and is the foundation of many others, especially white sauces. Many make it thick, as it is easily thinned with cream or white stock. To make Brovm Stock or Sauce stir three-fourths tablespoon flour with a tablespoon butter over the fire until a dark brown color and add to white stock. Caper Butter . — Chop one tablespoon capers very fine, rub through a sieve with a wooden spoon, and mix with a salt-spoon salt, quarter of a spoon pepper, and one ounce cold butter, rut a layer of this butter on a disn, and serve fish on it. Drawn Bxitter. — Cut one-fourth pound (or four well-rounded tablespoons) butter up into small pieces, put in saucepan, dredge over a dessert-spoon flour, and add four tablespoons water and a seasoning of salt ; stir it one way constantly till the whole of the ingredients are melted and thoroughly blendecl Let it just boil, when it is ready to serve. If the butter is to be melted with cream, use the same quantity as of water, but omit the flour ; keep stirring, but do not allow it to boil. Another way of making, which is also used as a sauce, is to mix the flour and water, rubbing down all lumps with a spoon, and put in a saucepan with the water and salt, adding one-halt spoon white vinegar and a very little grated nut- meg. Simmer, not boil, until it thickens. Lobster Butter. — Mix the spawn and coral of a lobster with double the quantity of butter, a nttle cayenne, and pound in a mor- tar to a paste. May be used in flavoring lobster sauce and garnish- ing or decorating cold salmon, etc. Parsley Butter. — One-fourth pound butter

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