Melted Butter

Ingredients

• one teaspoonful of flour
• one ounce of butter
• not quite half a pint of milk
• a few grains of salt

Method

1. 1

   Mix butter and a little milk in a basin.

2. 2

   Melt butter in a saucepan, add flour paste, stir for one minute, then add remaining milk.

3. 3

   Stir over heat until boiling.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.

melted butter (see ‘ Melted Butter ’ ), add a little cayenne, and add when the sauce is over the fire a teaspoonful of essence of anchovies. Apple Sauce. Take half a dozen good sized apples and throw them into cold water, after paring and coreing them. Then put them into a saucepan with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding a little sugar to taste and a small piece of butter. Bread Sauce, to Make. Take half a pint of milk, and boil in it a shalot which has one clove stuck in it for five minutes ; then add two ounces of grated freshly made bread- crumbs, and an ounce of butter. Let the sauce simmer gently for ten minutes, at the end of which time the shalot must be taken out of the sauce, and two good tablespoonfuls of cream added to it, a pinch of salt, a dust of white pepper, and a trifle of Nepaul pepper. The sauce must boil for a few minutes more, and will then be ready to serve. The cream can be omitted. Caper Sauce. Make some melted butter and take two table- spoonfuls of capers with some of their liquor, chop the capers in halves, and add them with their liquor to the melted butter, and keep stirring well Let the sauce simmer, and then serve. TEMPTING DISHES. 67 Egg Sauce. Take half a pint of melted butter and two eggs hard boiled. The eggs should be boiled for twenty minutes and then thrown into cold water for half an hour ; then strip off the shells, chop the eggs (not too fine), and stir into the melted butter on the fire, with a squeeze of lemon-juice. A table- spoonful of cream is a great improvement. Horseradish Sauce. One teaspoonful of made mustard, a dessert- spoonful of condensed milk, two tablespoonfuls of vinegar, and as much grated horseradish as will make it as thick as custard. A good tablespoonful of cream is a great improvement. Lobster Sauce. Make some good melted butter as per recipe, add a dust of coralline pepper to it, and a couple of tablespoonfuls of cream if wanted superior. Take the meat from a new lobster and cut it into small square pieces, put the spawn into a mortar with half an ounce of butter and pound it smooth, rub it through a hair sieve, put the pieces of lobster into the melted butter and the pounded spawn, stir well together over the fire and serve. Melted Butter. Take one teaspoonful of flour, one ounce ol butter, and not quite half a pint of milk, and a few grains of salt

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