The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Drawn Butter Sauce

• ¹⁄₄ cup butter
• 2 tablespoons flour
• 1 cup boiling water
• ¹⁄₄ teaspoon salt
• ¹⁄₁₆ teaspoon white pepper

Melt the butter, add the flour and seasoning, and mix them well. Add the water, one-third at a time, stirring until the sauce grows smooth. When it has come to the boiling point it is done.