Melted Butter

Ingredients

• a large teaspoonful of flour
• a pint of cold water
• an ounce and a half of butter

Method

1. 1

   Mix flour and water in a basin, then pour into a saucepan.

2. 2

   Stir over heat until boiling, add butter, and stir until dissolved.

3. 3

   Boil for a minute and serve quickly.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 121. The excerpt below is the record exactly as published.

MELTED BUTTER. This is more particularly required in general for lobster sauce, when it is to be served with turbot or brill, and for good oyster sauce. Salmon is itself so rich, that less butter is needed for it than for sauce which is to accompany a drier fish. Mix to a very smooth batter a dessertspoonful of flour, a half-saltspoonful of salt, and half a pint of cold water : put these into a delicately clean saucepan, with from four to six ounces of well-flavoured butter, cut into small bits, and shake the sauce strongly round, almost without cessation, until the ingredients are perfectly blended, and it is on the point of boiling ; let it simmer for two or three minutes, and it will be ready for use. The best French cooks recommend its not being allowed to boil , as they say it tastes less of flour if served when it is just at the point of simmering. Cold water, | pint ; salt, \ spoonful ; flour, 1 dessertspoonful : 3 to 4 minutes. Butter, 4 to 6 oz. MELTED BUTTER. ( A good common Receipt.) Put into a basin a large teaspoonful of flour, and a little salt, then mix with tnem very gradually and very smoothly a quarter of a pint CHAP. V.] SAUCES. 109 of cold water; turn these into a small clean saucepan, and shake or stir them constantly over a clear fire until they have boiled a coupl e of minutes, then add an ounce and a half of butter

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