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Time: 1 minute to simmer.

Ingredients
  1. 1/4 lb. of butter
  2. a dessertspoonful of flour
  3. 1 wineglassful of water
  4. salt to taste
Directions
  • Cut the butter up into small pieces
  • Put it in a saucepan
  • Dredge over the flour
  • Add the water and a seasoning of salt
  • Stir it one way constantly till the whole of the ingredients are melted and thoroughly blended
  • Let it just boil, when it is ready to serve

  • If the butter is to be melted with cream, use the same quantity as of water, but omit the flour; keep stirring it, but do not allow it to boil.

    Used by:
    Butter, Thickened
    Caper Sauce I
    Liver and Lemon Sauce
    Liver and Parsley Sauce
    Soles, Boiled

    Source: The Book of Household Management by Isabella Beeton (1859)

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