Melted Butter

Not so simple back in the day...

I found this at http://cookbook.vcdesignconcept.com/19th_century/. This is the same place where I discovered the recipe for the flannel cakes from John Simons' youth.


MELTED BUTTER

Sometimes called drawn butter, melted butter is the foundation of most of the common sauces.

Have a covered sauce-pan for this purpose. One lined with porcelain will be best. 

Take a quarter of a pound of the best butter, cut it up, and mix with it about two tea-spoonfuls of flour. 

When it is thoroughly mixed, put it into the sauce-pan, and add to it four table-spoonfuls of cold water. 

Cover the sauce-pan, and set it in a large tin pan of boiling water. Shake it round continually (always moving it the same way) till it is entirely melted and begins to simmer. Then let it rest till it boils up.

TIPS:

If you set it on hot coals, or over the fire, it will be oily.

If the butter and flour is not well mixed it will be lumpy.

If you put too much water, it will be thin and poor. All these defects are to be carefully avoided.

In melting butter for sweet or pudding sauce, you may use milk instead of water.