Home › The Principles of Cookery › Butter Sauce, or Oiled Butter

Butter Sauce, or Oiled Butter

Take as much fresh butter as will be wanted, and melt it, but do not let it brown. Skim it, pour it out, let it rest a minute, then drain it from the curd at the bottom, add salt, and serve. This simple sauce is quickly made, and is generally much liked.