Drawn-Butter Sauce
From Manual for army cooks, 1896
If an acid taste is desired, add a few drops of vinegar.
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 30. The excerpt below is the record exactly as published.
Drawn-Butter Sauce. 1 pint boiling water. 2 tablesponfuls sifted flour. 2 tablespoonf uls butter. Pepper and salt. Piit a saucepan on the fire ; put in the butter and fiour ; mix them with a spoon (a wooden one is pre- ferable) into a smooth paste ; pour over very gradu- ally the boiling water, stirring it Avell in. Boil up once, season, and serve. If an acid taste is desired, add a few drops of vinegar
Cook this with the app: pantry check, scaling, and the assistant.