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Rich Melted Butter
From Modern cookery, in all its branches, 1884
Serves 4
Best served just at the point of simmering.
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 121. The excerpt below is the record exactly as published.
RICH 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
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