Drawn Butter
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
This is really the foundation for all fish and chicken sauces.
Presented as published in 1895. 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 36. The excerpt below is the record exactly as published.
Drawn Butter. One pint of milk boiled, braid together two table- spoons of flour, four of butter and stir in milk; season with white pepper and salt; boil five minutes, stirring all the time, when cool add two well beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.