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Classic
Cook Books
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page 30
CHAPTER IV.
SAUCES AND GRAVIES.
TO PREPARE MELTED BUTTER.
CUT two ounces of butter into little bits; put it in the stewpan with a large
tea-spoonful of flour, arrow-root, or potatoe starch, and two table-spoonsful of
milk. When thoroughly mixed, add six table-spoonsful of water, hold it over the
fire and shake it round every minute, till it just begins to simmer, then let it
stand quietly and boil up, till it is the thickness of good cream. If the butter
oils, put a spoonful of cold water to it and stir it; if it is very much oiled,
pour it backward and forward from the stewpan to the sauceboat, till it is right
again.
THICKENING FOR GRAVY, SAUCE, OR SOUP.
Put some fresh butter into a stewpan over a slow fire: when it is melted, add
flour sufficient to make it the thickness of paste; stir it well together, with
a wooden spoon, fifteen or twenty minutes, till it is quite smooth and yellow.
This must be done gradually. When cold, it should be thick enough to cut with a
knife. Always add this thickening to your
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