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Norfolk Sauce
From Modern cookery, in all its branches, 1884
Serves 2
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 122. The excerpt below is the record exactly as published.
NORFOLK SAUCE, OR RICH MELTED BUTTER WITHOUT FLOUR. Put three tablespoonsful of water into a small saucepan, and when it boils add four ounces of fresh butter
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