Butter, Melted
INGREDIENTS.lb. of butter, a dessertspoonful of flour, 1 wineglassful of water, salt to taste. AVER- AGE COST, 4d.
Cut the butter up into small pieces, put it into a saucepan, dredge over the flour, and add the water and a seasoning of salt; stir it one way constantly till the whole of the ingredients are melted and thoroughly blended. Let it just boil, when it is ready .
Let it just boil, when it is ready to serve. If the butter is to be melted with cream, use the same quantity as of water, but omit the flour; keep stirring it but do not allow it to boil.
TIME.-1 minute to simmer.
Butter, Melted (more economical). -INGREDIENTS.-2 oz. of butter, 1 dessertspoonful of flour, salt to taste, 1/2 pint of water. AVERAGE COST, 2d.
Mix the flour and waterto asmooth batter, which put into a saucepan. Add the butter and a seasoning of salt, keep stirring one way till all the ingredients are melted and perfectly smooth; let the whole boil for a minute or two, and serve.
TIME.-2 minutes to simmer.
Butter, Melted. (The French Sauce Blanche.) INGREDIENTS.-1 lb. of fresh butter, 1 tablespoonful of flour, salt to taste, gill of water, spoonful of white vinegar, a very little grated nutmeg. AVERAGE COST, 3d.
Mix the flour and water to a smooth batter, carefully rubbing down with the back of a spoon any lumps that may appear. Put it in a saucepan with all the other ingredients, and let it thicken on the fire, but do not allow it to boil, lest it should taste of the flour.
TIME.-1 minute to simmer.