Drawn Butter Sauce
From Council cook book, 1908
Many sauces can be made with drawn butter as a foundation.
Presented as published in 1908. 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 Council cook book (1908), page 60. The excerpt below is the record exactly as published.
Drawn Butter Sauce. Melt one tablespoon butter and stir in one table- spoon flour. Add carefully one cup of boiling water, then season with one-fourth teaspoon salt and a dash of pepper. Many sauces are made with drawn butter as a foundation. For caper sauce add three tablespoons capers. For egg sauce add one egg, hard boiled and chopped fine. Brown Sauce. Fry one tablespoon chopped onion in one table- spoon butter. Add one tablespoon flour
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