Drawn Butter Sauce

Ingredients

• two tablespoons butter
• half a tablespoon flour
• half a pint boiling water or milk
• a tablespoon butter

Method

1. 1

   Rub butter into flour, add boiling water or milk while stirring rapidly.

2. 2

   Avoid boiling to prevent oiliness.

3. 3

   Pass through a sieve and stir in additional butter if needed.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 91. The excerpt below is the record exactly as published.

drawn butter sauce add three table» spoons capers, either whole or chopped once or twice; a hard boiled egg chopped fine may be added, or just after taking from fire stir in yolk of an egg beaten with teaspoon water. If to be served with fish flavor with teaspoon each lemon ji*ce and essence of anchovy. Or chop two tablespoons capers and add them to a half pint drawn butter, with piece of lemon, teaspoon Worcestershire sauce and a pinch cayenne ; put on fire and simmer a few minutes; mix a teaspoon flour with a very little cold water and add to sauce. Mutton Caper Sauce is made as follows : Fifteen minutes before CATSUPS AND SAUCES. . 113 the mutton is done melt two tablespoons butt(BT in a saucepan, stir into it one tablespoon flour ; when thoroughly mixed add half a pint of the li(][uor in which the mutton is boiling, and half a pint of milk, season with pepper and salt, cook a few minutes, and just before serving (in order that their color may not be lost by standing) add two heaped tablespoons capers. Never let sauce boil after addiug capers. V Celery Sauce- — Cut the tender parts of a head of celery very fine. Pour on water enough to cover them, cover the sauce pan and set where it will simmer one hour ; mix two tablespoons flour and four of outter ; when the celery has boiled one hour add to it the butter nnd flour, one pint milk or cream, season to taste, boil up once and serve with roast duck, or roast or boiled fowl. Chestnut Sauce.-^Take one half pound shelled chestnuts, and put them into boiling water for a few minutes; throw into cold water, take off thin inside skin and put them into a saucepan with half pint white stock and two strips lemon peel, or a teaspoon juice, and let them simmer an hour and a half, or until chestnuts are quite tender. Put the whole through a hair sieve with a wooden ppoon, add seasoning of cayenne and a gill of cream : let it just sim- mer, but not boil, and keep stirring all the time. Serve very hot and quickly. If milk is used instead of cream, two teaspoons but- ter and one of flour will be required; melt butter, stir in flour, and when smooth add to the mixture. If sauce is not perfectly smooth rub again through a sieve. To make Brown Chestnut Sauce take same proportions, using any soup stock, or the broth from the fowl, if boiled, stirring butter and flour over the fire until browned or add- ding a teaspoon caramel coloring. Serve either of the above sauces with roast turkey or other roast or boiled fowl. Crab Sauce. — Choose a nice fresh crab, pick all the meat away from the shell, and cut into small square pieces. Make a half pint drawn butter, put in the fish and season with salt, pounded mace and cayenne to taste ; let it gradually warm through and simmer two minutes. It should not boil. Almost equals lobster sauce and served the same. This latter sauce is nice prepared with pint Hollandaise Sauce to which is added the clftw of a boile^ lobster, cut in small dice, boiled a few moments and served. Currant Sauce. — Half an hour before venison is done pick over an ounce of dried currants, wash them well, put them over the fire in half pint hot water and boil them fifteen minutes ; then add two heaping tablespoons bread crumbs, one of butter, a palatable seas* oning of salt and pepper, and six wnole cloves, and Doil the sauce gently ; just before serving it add a tablespoon currant jelly beaten with a cup water or stock, or gravy from the game. Serve with venison or other game. 114 CATSUPS AND SAUCES. Currant Jelly Sauce. — Three tablespoons butter, one onion, one bay leaf, one sprig celery, two tablespoons vinegar, half cup cur- rant jelly, one tablesnoon flour, one pint stock, seasoning. Brown butter and onion, ada flour and herbs, then the stock, and simmer twenty minutes. Strain, skim off the fat, add the jelly and stir over the flre until melted ; ser\^e with game. Curry Sauce, — One tablespoon each butter and flour, one tea- spoon curry powder, one large slice of onion, one large cup stock, salt and pepper to taste. Cut the onion fine and brown in the but- ter, add the flour and curry powder, stir one minute, add the stoc^ and season to taste. Simmer five minutes, strain and serve. Good with a boil or saute of fish or meat. Dravm Butter Sauce, — Rub two tablespoons butter into half a tablespoon flour, beating to a cream,adding,if needed,a little salt ; pour on it half a pint boiling water or milk, stirring it one way rapidly, and talking care not to let it qiiite boil, as boiling makes it oily and unfit for use. The boiling may be prevented by cooking in the cus- tard kettle as heretofore suggested, or placing the saucepan in a larger one of boiling water, covering and shaking frequently until it reaches the boiling- point. Now pass through a sieve and stir in a tablespoon butter

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