Skip to content

Plain Melted Butter Sauce

From The complete cook (1908).

No ratings yet

A historical recipe

The complete cook, by Lilian Whitling and University of Leeds. Library (1908).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. a pint of cold water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Half a pint of cold water.
  2. One slightly rounded tablespoon- One rounded tablespoonful of ful of flour.
  3. butter.
  4. Salt : pepper.
  5. Method.
  6. — Melt the butter in a saucepan, stir in the flour, add the water gradually, and stir until it boils.
  7. Let it simmer for ten minutes.
  8. Season it, strain it into a hot tureen, and serve.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Sieve
Source not stated by archive.org
Credit

From The complete cook (1908), printed page 297, digitised by the Internet Archive: https://archive.org/details/b21538244

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.