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Drawn Butter
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 190. The excerpt below is the record exactly as published.
DRAWN BUTTER MASHED POTATOES PEAS IN CREAM SPONGE PUDDING STRAWBERRY SAUCE Baked Trout Follow directions given on page 90 for Baked White Fish, omitting, however, the stuffing. Tartar Sauce Mix I T vinegar, i t lemon juice, }i t salt, and i T Worcestershire Sauce well together and heat over hot water. Brown 5^ c butter in a frying pan. Strain the two mixtures together and serve. Drawn Butter Melt 3 T butter, add 3 T flour, ^ t salt, and ^ t pepper, mix well together and add gradually i^, c boiling water
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