Clarified and Purified Butter

Clarified.—To clarify butter it should first be melted so as to extract all the buttermilk, letting it cook slowly; skim and when well despumated from all its impurities and it begins to smoke then it is ready; strain it through a fine piece of linen and keep to use when needed.

Purified.—Melt some butter in a deep saucepan, boil it for two or three minutes, remove, let stand to settle, then skim and pass it through a fine sieve pouring off the top only so to leave the sediment on the bottom.