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Drawn Butter
From The Landmarks club cook book, 1903
Serves 4
Forms the foundation of most sauces.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 55. The excerpt below is the record exactly as published.
DRAWN BUTTER. This forms the foundation of most sauces and from it a variety may be made by adding different flavors, onions, parsley, celery, mint, etc., as it is suitable for meat, game or fish to be served. meat and fish sauces. Rub one tablespoonful of flour with a quarter of a pound of butter ; when well mixed put in a saucepan with a tablespoon- ful of milk or water
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