Drawn Butter

Ingredients

• Two teaspoonfuls flour
• one tablespoonful butter
• one teacupful water or milk

Method

1. 1

   Rub flour and butter smoothly together, then add water or milk slowly.

2. 2

   Boil for one minute, stirring continuously to prevent lumps.

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 69. The excerpt below is the record exactly as published.

DRAWN BUTTER. Two teaspoonfuls flour and one tablespoon ful butter, rubbed smoothly together, one teacupful water or milk added slowly. Boil one minute, stirring all the time to prevent its getting lumpy No. 179 — SOUTH- SIDE OMELETTE. One pint bread-crumbs, a large handful chopped pars- ley, a slice of onion minced fine, a teaspoonful of dried sweet marjoram. Beat two eggs very light, add a tea- cup of milk, pepper and salt to taste, and a heaping table- spoonful butter. Mix well together, and bake in a rather slow oven until lightly browned. It must be baked in a buttered dish, and turned out on a platter to serve. Do not send it to table until the family are sitting down, as it must be eaten hot. No. 180 — MILK OMELETTE. Take a tablespoonful of milk for each egg used, beat the eggs separately, very light, add butter and salt to taste, mix all together, turn into a buttered skillet and leave on until done, which will V in a very few minutes. AUNT JANE'S COOKING GLASS. 205 No. 181 — OMELETTE, aux fines herbes. Make according to the above recipe, but before turning into the frying-pan add two tablespoonfuls chopped parsley, green thyme and sweet majoram, mixed together with pepper and salt. Put a good lump of butter into the frying-pan, and when hot turn in the omelette and fry to a light brown. To make a ham omelette of this: take half the amount of herbs and two tablespooniuls finely chopped ham. No. 182 — CHARLOTTE MUFFINS. One quart flour, three eggs, beaten separately and very stiff, three cups sour milk and a small teaspoonrul soda, a little salt. Beat hard, and bake in muffin rings on a griddle. No. 183 — RIOE MUFFINS. One cup cold boiled rice, one pint flour, two eggs, one tablespoonful butter

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