Melted Butter

Ingredients

• a quarter of a pound of butter
• not quite an equal quantity of flour
• a small pinch of pepper
• a suspicion of nutmeg
• half a tumbler of cold water

Method

1. 1

   Divide the butter into six equal portions.

2. 2

   Melt one portion in a small stewpan over the fire, adding flour, pepper, and nutmeg.

3. 3

   Once melted, pour in half a tumbler of cold water and stir until the consistency is like cream.

4. 4

   Gradually dissolve the remaining butter, stirring carefully to avoid curdling.

5. 5

   If it curdles, add a spoonful of cold water and reduce heat.

6. 6

   Pour through a tamis for a smoother appearance.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 52. The excerpt below is the record exactly as published.

melted butter with their fish, and no more; for if it be properly made it will look sufficiently rich to deter any one from what is vulgarly called " swimming " theii- plate v\'ith it. PRINCIPLES MELTED BUTTER. xliu Let therefore the cook who feels willing to learn act as follows : — ^Take a small basin, or the sauce-tureen, and pour into it with the sauce-ladle eight ladlefuls of water, and two over, or ten in all, and then look at the quantity, and bear in mind that that is the limit of the quantity she must make — viz., about half a pint. I will now describe how to make a small quantity of melted butter, sup- posing only a quai'ter of a pound of butter used. First take the buttei-, and divide it into six equal portions — great accuracy not being essential — take one of these sixth parts and place it in a small enamelled stewpan to melt over the fii'e, and add to it not quite an equal quantity of flour, a small pinch of pepper, and a susjncion of nutmeg. When this little piece of butter is melted, and the flour, &c., well mixed with it, have ready half a tumbler of cold water, and pour the best part of it into the stewpan, and stir it up over the fire till the whole becomes about the same consistency as cream. When this is the case, gradually dissolve in it the remainder of the quarter of a pound of butter

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