The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

HomeFish And Meat Sauces › Drawn Butter Sauce

Drawn Butter Sauce

1/3 cup butter 3 tablespoons flour 1½ cups hot water 1/2 teaspoon salt 1/8 teaspoon pepper Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces. To be served with boiled or baked fish.

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