Melted Butter

Ingredients

• two ounces of butter
• two tablespoonfuls of water
• a little flour dredged in

Method

1. 1

   Prepare over a hot fire, shaking back and forth.

2. 2

   Alternatively, rub two tablespoonfuls of flour into a quarter of a pound of butter, adding five teaspoonfuls of water, and set the saucepan in a vessel of boiling water until it simmers.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 131. The excerpt below is the record exactly as published.

melted butter. This may have been measurably true once, but now the English and the Americans draw upon the products of every climate to please their palates. Our sauces are numerous, and it must be confessed, many of them are of little account; others are expensive and troublesome to prepare. The most costly and elaborate are now sold by grocers and purveyors, and are bought ready-made in sealed cans. How- ever the sauce is prepared, the utensils must be clean, and a wooden spoon should be used for stirring. Melted butter, stock, bread sauce, white sauce and brown sauce are the bases of the principal sauces. SOUP OR SAUCE STRAINER. GRAVY STRAINER. Melted Butter. — It is made in the relative proportions of two ounces of but- ter, two tablespoonfuls of water, and a httle flour dredged in, prepared over a hot fire, and shaken back and forth. Another good way of making is to rub two table- spoonfuls of flour into a quarter of a pound of butter, adding five teaspoonfuls of water ; set the sauce-pan containing it in a vessel of water kept boiling until it simmers. Sauce for Pish and Fowl. — The melted butter sauce makes a good condiment for fish by adding hard-boiled eggs, chopped fine, and for boiled fowl, by adding chopped oysters when it is simmering. Egg Sauce. — This may be made either with melted butter or with white sauce. Five or six hard-boiled eggs, cut into small slices, using only half the whites, are put into a sauce-pan, to half a pint of melted butter or white sauce, with a httle cream, all poured onto the eggs hot. [243] 244 TWENTIETH CENTURY HOME COOK BOOK. Good White Sauce. — This is made by taking stock or the liquor in which the fish, flesh or fowl has been cooked, a little flour, pepper and salt. Turn in two beaten eggs, and let the whole come to a boil, stirring constantly. Or it may be made with one pint of milk, a small onion, a small head of celery and a little parsley, white pepper and salt, and two ounces of butter

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