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Drawn Butter

Drawn butter forms the basis of most sauces. From this a great variety may be made, by adding to this different flavours-anchovies, ochra, onions, celery, parsley, mint, and relishes-using those flavours, which are suitable for the meat, game, or fish, with which the sauces are to be served. A good standard receipt for drawn butter is as follows: Rub one tablespoon of flour with one-quarter of a pound of butter; when well mixed, put in a saucepan with a tablespoon of milk or water; set in a dish of boiling water, shaking it well until the butter melts and is near boiling. It should not be set directly on the stove or over the coals, as the heat will make the butter oily and spoil it.