Drawn-Butter Sauce

Ingredients

• One-half cupful of butter (scant)
• One pint of boiling water
• Two table-spoonfuls of flour
• One-half tea-spoonful of salt
• One-quarter tea-spoonful of pepper

Method

1. 1

   Put half the butter into the stew-pan, and when it bubbles, sprinkle in the flour, and stir well for two minutes.

2. 2

   Draw back on the range, and when slightly cooled add the boiling water, a little at a time, stirring until thick and smooth.

3. 3

   Let boil once, stirring constantly; then add the remainder of the butter, salt, and pepper.

4. 4

   Strain if not smooth.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 56. The excerpt below is the record exactly as published.

DRAWN-BUTTER SAUCE. One-half cupful of butter (scant). One pint of boiling water. Two table-spoonfuls of flour. One-half tea-spoonful of salt. One-quarter tea-spoonful of pepper

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