Drawn-butter Sauce for Fish

Ingredients

• 1 pt. hot water or milk
• 1 tsp. salt
• I c. butter, scant
• J tsp. pepper
• 4 tbsp. flour

Method

1. 1

   Put half the butter in a saucepan; be careful not to let it become brown; when melted add the dry flour, and mix well.

2. 2

   Add the hot water, a little at a time, and stir rapidly as it thickens.

3. 3

   When perfectly smooth add the remainder of the butter, one small piece at a time, and stir till it is absorbed.

4. 4

   Add the salt and pepper.

5. 5

   When carefully made, this sauce should be free from lumps; but if not smooth, strain it before serving.

6. 6

   Add two hard-cooked eggs chopped or sliced.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 137. The excerpt below is the record exactly as published.

Drawn-butter Sauce for Fish 1 pt. hot water or milk. | tsp. salt. I c. butter, scant. J tsp. pepper. 4 tbsp. flour

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