Drawn Butter

Ingredients

• Melt 2 tbs. of butter
• add the flour
• Add the boiling water gradually
• seasoning
• pepper

Method

1. 1

   Melt the butter, add the flour and seasoning, and press out any lumps.

2. 2

   Add the boiling water gradually and stir the mixture constantly to make it smooth.

3. 3

   Boil it five minutes, and add the remaining butter in small pieces.

4. 4

   Serve it with boiled or baked fish.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 41. The excerpt below is the record exactly as published.

DRAWN BUTTER Melt 2 tbs. of butter, add the flour and seasoning, and press out any lumps. Add the boiling water gradually and stir the mixture constantly to make it smooth. Boil it five minutes, and add the remaining butter. in small pieces. Serve it with boiled or baked fish. _ Digitized by Google 106 SECOND YEAR RECIPE Z47. RECIPE 148. i c. mayonnaise dressing 1 ts. parsley (washed and chopped) 1 ts. chopped pickle 1 ts. chopped olives RECIPE 149. 1 tbs. lemon juice 1 ts. vinegar 1 tbs. Worcester- shire sauce i ts. salt 4 tbs. butter EGG SAUCE To dravm butter add two hard-oooked eggs, chopped or cut into quarter-inch slices. Serve it with boiled fish. TARTAR SAUCE. I Mix the parsley, pickle, and olives, and add them to the mayonnaise dressing. TARTAR SAUCE. H Heat the lemon juice, vinegar, Worcester- shire sauce, and salt in a small enamel pan over hot water. Brown the butter in a saucepan and strain it into the first mixture. White sauces (Nos. 24, 25) may be used with fish. WARMING OVER FISH RECIPE 150. CREAMED FISH Remove the bones and skin from any white cooked fish. Heat the fish in me- dium white sauce (No. 25), using twice as much fish as sauce. RECIPE 151. CREAMED CODFISH Flake salt codfish into small pieces and remove the bones. Soak it in cold water for several hours. Drain it, put it into a saucepan, add cold water enough to cover it, and simmer it until it is tender. Pour off the water, add medium white sauce (No. 25), using twice as much sauce as fish. Heat it to the boiling point and add soning. Digitized by Google FISH 107 RECIPE 152. REQJPE 153. RECIPE 154. RECIPE 155. 1} c. cold flaked sal-. mon or halibut } c. (about) Thick white sauce (No. 26) Salt and pepper

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