Dutch Beurre Fondu
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Pour free from sediment into a hot sauce-boat.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 91. The excerpt below is the record exactly as published.
Dutch beurre fondu. For this, melt four ounces of butter in a saucepan, add a saltspoonful of salt, a pinch of mignonette pepper, and a squeeze of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.