Melted Butter

Ingredients

• 1 gill of Cream
• 1 oz. of Butter
• Lemon

Method

1. 1

   Place a gallipot in a saucepan of water.

2. 2

   Put into the gallipot one ounce of fresh butter; when it is melted, stir in gradually a gill of cream, with a little salt and a few drops of lemon-juice.

3. 3

   Let the water in the saucepan come gradually to the boiling point, and in four or five minutes it is ready.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 90. The excerpt below is the record exactly as published.

melted butter may arise from the flour being in excess, which destroys the flavour of the butter; or it may Sauces . 203 arise from mixing the whole quantity of butter with the flour at once. If too thin, mix a tablespoonful of flour with half an ounce of cold butter, take the sauce off the fire and • # allow it to cool for a few minutes, add the mixture of flour and butter, and stir while off the fire. When melted, put the sauce over the fire again till just boil- ing, then add a small piece of butter before serving. The essential condition of success is that the flour and butter should be of the very best, or good melted butter is impossible, no matter what recipe is followed. The butter, unless good and fresh, gives an unpleasant flavour to the sauce. Melted butter is sometimes pre- ferred slightly acid, when a little lemon-juice is stirred into the sauce before serving. All plain sauces should have a simple but decided character, and be served as hot as possible. They should therefore never be made until just before they are wanted. Sauces with liaisons or creams should be well stirred, and never allowed to boil after the liaison or cream is added. The same care must be exercised with lemon-juice, pickles, and other acid mixtures. For sauces use clean stewpans, those of enamel or porcelain are the best, and stir always with a wooden spoon. MELTED BUTTER. Ingredients. 1 gill of Cream. .1 oz. of Butter

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