Mrs Beetons Sauces Revisited
Melted Butter
(The French Sauce Blanche)
150ml (¼ pint) Water
110g (4oz) Butter
1 tbsp Flour
½ tsp White Vinegar
Grated Nutmeg.
Salt, to taste
Mix the flour and water to a smooth batter, carefully rubbing any lumps down the back of a spoon.
Put in a saucepan with the other ingredients, and let it thicken over the heat, but do not allow it to boil, in case it should taste of flour.
Time: 1 minute to simmer.
Average cost: 5d., for this quantity.
MELTED BUTTER
(the French Sauce Blanche)
378. INGREDIENTS - 1/4 lb. of fresh butter, 1 tablespoonful of flour, salt to taste, 1/2 gill of water, 1/2 spoonful of white vinegar, a very little grated nutmeg.
Mode - Mix the flour and water to a smooth batter, carefully rubbing down with the back of a spoon any lumps that may appear. Put it in a saucepan with all the other ingredients, and let it thicken on the fire, but do not allow it to boil, lest it should taste of the flour.
Time - 1 minute to simmer.
Average cost, 5d. for this quantity.
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