Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Drawn-Butter.

To make drawn-butter, take two tablespoonfuls of flour; good butter, the size of an egg; a little milk, and make to a smooth paste. Then work in slowly one-half pint of water, until the flour is cooked. Season to taste. The foregoing will be found a good basis for nearly all hot sauces, for fish, beet, and other vegetables, as well as for puddings.