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Melted Butter

(Sauces) - (Joe Tilden's Recipes For Epicures)







Take one pint of milk and one teaspoonful of salt; when it boils
stir into it three ounces of butter, a little cayenne and two
tablespoonfuls of flour rubbed into it. Let it boil one minute and
serve at once.

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MELTED BUTTER.

Although this sauce is one of the most simple, it is very rarely that
it is well made. Mix with four ounces of butter, a desert spoonful
of flour, when well mixed, add three table spoonsful of water, put it
into a clean saucepan kept for the purpose, and stir it carefully
one way till it boils; white sauce to throw over vegetables served on
toast, is made in the same way, only putting milk and water, instead
of water only.

SAUCE WITHOUT BUTTER FOR BOILED PUDDINGS.
Mix a table-spoonful of flour, with two of water, add a little wine,
lemon peel grated, a small bit of clarified suet, of the size of a
walnut, grated nutmeg, and sugar, put on in a saucepan, stirring one
way, and adding water if too thick, lemon juice, or essence of noyeau,
or almonds may be substituted to vary the flavour.

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MELTED BUTTER SAUCE

1/2 pint Water

1 oz. Butter

1/2 oz. Flour

Salt

Total Cost--1 1/2 d.

Time--5 Minutes.

Put half the butter into a small saucepan, and when it is dissolved
stir in the flour and mix smoothly; pour in the cold water and
stir until it boils. Take the saucepan from the fire, stir in the rest
of the butter in small pieces, and some salt, it is then ready to
serve.

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Plain Melted Butter Very Simple But Rarely Well Done

Keep either a plated or tin saucepan for the sole purpose of melting

butter. Put into it a little water and a dust of flour, and shake them

together. Cut the butter in slices; as it melts, shake it one way; let

it boil up, and it will be smooth and thick.









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