Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Butter, Melted

Mix half an ounce of flour smoothly with an ounce of butter melted in a saucepan. Add a little salt and half a pint of cold water. Stir the sauce, let it boil for three minutes, and it is ready. For a detailed description of the best way of making good melted butter, see PRINCIPLES OF COOKERY.

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