Melted Butter

Ingredients

• 1 oz. Butter
• 1/2 oz. Flour
• 1 gill of Milk
• 1 gill of Hot Water
• 3 white Peppercorns
• a little Salt

Method

1. 1

   Melt the butter in a stewpan, then mix the flour smoothly in it, add the seasoning, and gradually stir in the gill of water and gill of milk.

2. 2

   Let it come to the boil, stirring it all the time, and then let it simmer for ten minutes, so as to thoroughly cook the flour.

3. 3

   Strain and serve.

4. 4

   For a thicker sauce add 0.5 oz. more flour.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 52. The excerpt below is the record exactly as published.

]/2 oz. Flour, 1 gill of Milk, 1 gill of Hot Water, 3 white Peppercorns, a little Salt. Method. — Melt the butter in a stewpan, then mix the flour smoothly in it, add the seasoning, and gradually stir in the gill of water and gill of milk. Let it come to the boil, stirring it all the time, and then let it simmer for ten minutes, so as to thoroughly cook the flour. Strain and serve. For a thicker sauce add ]/2 oz. more flour. SAUCES. 150 /HMut Sauce. Ingredients. — X pint of Vinegar, 1 oz. Sugar, 1 tablespoon- fu! finely chopped Mint. Mix and serve. Lemon juice instead of vinegar is a great improve- ment. ©nton Sauce. Ingredients. — 1 lb. Onions, X pint melted Butter, 5 white Peppercorns, Salt. Method. — Boil the onions in water until tender and chop them finely ; make half-pint melted butter sauce, adding peppercorns and salt ; then add the onions. Mix them well with the sauce and serve very hot. ©pster Sauce. Ingredients. — 1 doz. Oysters, 1 oz. butter, 1 oz. Flour, 1 gill of Oyster Liquor, 1 gill of Milk, X gill of Cream, Lemon Juice, Cayenne and Salt. Method. — Blanch the oysters in their own liquor, then strain and take away the beards. Make the sauce by putting the butter into a stewpan. Let it melt, then add the flour, pepper and salt, and mix thoroughly. Add the oyster liquor gradually, then the milk, stirring constantly. When it boils add the SAUCES. 151 cream and let all simmer for a quarter of an hour, then draw off the fire, add the lemon juice and the oysters and serve at once. parsles Sauce. Make this the same as the recipe for melted butter, only in the place of the gill of water use a gill of stock taken from the stewpan in which the fowls or veal or mutton is cooking. This gives the sauce a very nice flavour. A dessert spoonful of finely-chopped parsley should be added after the sauce is strained. The parsley must be thoroughly washed after chop- ping, so as to remove the acrid taste, and a quantity of green colouring matter that would discolour the sauce. piquant Sauce. Ingredients. — 1 Onion, 1 tablespoonful of Vinegar, 1 oz. Butter, 1 oz. Flour, yz pint Stock, 1 Carrot, 1 teaspoonful mixed Pickles. Method. — Chop the vegetables and pickles small, and fry them brown with the flour in the butter : then add the vinegar, and lastly the stock, stirring till it boils. Simmer gently for ten minutes, skim well, and strain. 152 SAUCES. Soubise Sauce. Ingredients. — 2 Onions, yolk of 1 Egg, and 1 gill of White Sauce. Method. — Boil the onions until tender. Chop them finely and mix them with the white sauce, and pass all through a hair sieve, adding pepper and salt as required. Then pour into a stewpan with the yolk of one egg, and bring nearly to the boil. Sweet Sauce. Ingredients. — 1 oz. Butter, y2 oz. Corn Flour, % pint Milk, 1 oz. Sugar, 1 teaspoonful of Essence of Vanilla. Method. — Melt the butter and add the flour in the same method as the other sauces, then add the milk, and lastly the sugar, and boil well, stirring all the time. To vary the flavour, the rind of a lemon or a bay leaf may be boiled in the milk. Strain round the pudding. {Tomato Sauce. Ingredients.— 6 ripe Tomatoes, 2 Shalots, 1 Bay Leaf, 1 sprig of Thyme, 2 ozs. raw Ham, 1 teaspoonful Chili Vinegar, 1 teaspoonful white Wine Vinegar, 1 oz. Butter, 1 teaspoonful Corn Flour, 1 gill of Stock, Peppercorns, Salt. Method. — Melt the butter in a stewpan, and fry in it the ham, shalots, thyme, and bay leaf, until a SAUCES. 153 light brown ; then add the vinegar, tomatoes, and gill of stock, and stir over the fire until very soft. Pass through a hair sieve ; return to a stewpan, and add the cornflour, mixed smoothly with the stock. Note. — This sauce can be made with tinned tomatoes. IPenetienne Sauce. Ingredients. — 1 oz. Butter, 2 ozs. lean Ham, 1 teaspoonful of chopped Carrot and Shalot, 8 Peppercorns, 1 oz. Flour, 1 Bay Leaf, 1 gill of Fish Stock, 1 gill of Milk coloured with Coral or Spawn. Method. — Fry the vegetables in the butter with the ham, then add the flour smoothly, and pepper and salt, then the fish stock and milk. Pound some lobster spawn (black) in a mortar and put this in to the sauce, and when it comes to the boil the sauce will be a brilliant red colour. Strain and it is ready for use. MMte Sauce. Ingredients. — 1 y2 ozs. Butter, ozs. Flour, 1 Bay Leaf, blade ',of Mace, 4 white Peppercorns, y2 saltspoonful of Salt, y2 pint of Milk, % pint of white Stock or Water. Method. — Put the butter into a stewpan to melt, add the flour, and mix smoothly. Cook the flour well 154 SAUCES. in the butter (but be careful not to let it brown) with the bay leaf, mace, and seasoning. Add the stock and milk gradually, stirring until it boils. Let it simmer for ten or fifteen minutes, then strain and serve. VEGETABLES. Bsparaaus. Scrape the asparagus, wash it well, and cut it all one length. Have ready a stewpan of boiling water, with water about three inches in depth, and a little lemon juice in the water. Tie the asparagus in bundles and stand it upright, so as to leave the tender green above the water. Fit a lid tightly on, and boil rapidly for about 20 minutes. Dish on toast and serve with oiled butter, lemon juice and cayenne. Carrots. Scrape the carrots and let them lie in cold water until wanted ; then plunge them into boiling water with a little salt

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