Drawn Butter Sauce

Ingredients

• 3 T. butter
• 1/2 t. salt
• 2 T. flour
• 1/8 t. pepper
• 1 1/2 cnp boiling-water
• 2 T. butter

Method

1. 1

   Melt 3 T. butter in saucepan, add flour, cook three minutes.

2. 2

   Add water slowly.

3. 3

   Season and then add 2 T. butter, just before serving.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 30. The excerpt below is the record exactly as published.

DRAWN BUTTER SAUCE 3 T. butter 1/2 t. salt :> T. Hour y8 t. pepper IV2 cnp boiling- water 2 T. butter Melt 3 T. butter in saucepan, add flour, cook three minutes. Add water slowly. Season and then add 2 T. butter, just before serving. OYSTERS. BROILED OYSTERS. Dry the oysters. Heat the broiler well and oil it by rubbing- it with a slice of pork or suet. Dip the oysters into melted butter or into oil, and lay them on the broiler. Broil them on both sides over bright coals. Serve on toast cut in uniform shapes, and pour over them a little melted Matire d'Hotel Sauce. FRIED OYSTERS. Wash the oysters and drain between towels. Roll in crumbs, then in egg mixed with a tablespoon of milk, seasoned with pepper and salt; then again in cracker crumbs. Place in a frying basket and cook in smoking hot fat until a light brown. Drain and serve immediately. Pickles, chow-chow, horse-radish or lemon, with parsley as a garnish, are served with fried oysters. OYSTER FILLING FOR PATTIES. For one dozen oysters 2 tbl. butter 1 cup milk or cream dash of cayenne 2 tbl. flour yolks 2 eggs dash of mace Scald the oysters in their liquor ; drain and cut each one into four pieces. Make a white sauce of the butter, flour and cream, add the sea- soning, and remove from the fire. When a little cooled, add the beaten yolk, stirring vigorously; place again on the fire and stir until thick- ened ; then add the pieces of oysters. Serve in hot pattie-shells or bread croustades. TO OPEN LOBSTERS. Separate tail from the body. Twist off large and small claws. With scissors or knife cut the thin shell on under part of tail, and remove the meat whole. Separate this meat in the center, and remove intes- tinal vein, which runs its entire length. Hold the body shell firmly in left hand, and draw out the body with the other. Discard stomach, liver and lungs. Save the coral. Break the body ones, picking out meat that lies between them, which is some of the sweetest and tenderest to be found. Separate large claws and cut or break them to remove meat whole. Small claws and lower part of large claws are reserved for garnishing and the shell of body and tail washed and dried used for serving of lobster after it has been prepared. 56 THE WORCESTER DOMESTIC SCIENCE SCHOOL. LOBSTER FAEOI. 2 cups boiled lobster meat 1 t. salt 1 cup milk or cream 1 T. chopped parsley 4 T. butter 14 tsp. nutmeg 2 T. flour

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