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English Drawn Butter

Put two ounces of butter into a frying pan to melt; when melted, add two tablespoonfuls of flour; mix until smooth, then add one pint of boiling water stirring quickly and continually until it thickens, then add a teaspoonful of salt, a little white pepper and two ounces of cold butter cut into bits; stir until it is dissolved. The great point in preparing drawn butter is to take from the fire as soon as it thickens. For this sauce it is very essential to have good butter. Serve with asparagus, boiled fish, cauliflower, etc.