Another Mode of preparing Drawn Butter.
Make three teaspoonfuls of flour into a thin batter, and stir it into a tea-cup of boiling water in a sauce-pan, and let it boil five minutes. Then take it off, and cut up a quarter of a pound of butter into pieces, and put in and keep it hot till it is melted. This is the easiest way, and if it is for very rich cooking more butter may be added.
Drawn Meat Gravies, or Brown Gravies.
Put into a sauce-pan fresh meat cut in small pieces, seasoned with salt and pepper and a bit of butter, and heat it half an hour, till brown, stirring so that it shall not stick.
Pour on boiling water, a pint for each pound—simmer three hours and skim it well. Settle and strain it, and set it aside to use. Thicken, when you need it, with brown flour, a teaspoonful to a half pint.
A Nice Article to use for Gravy, or Soup.
Take butter the size of an egg, add a tablespoonful of sugar, put it in a skillet, and stir it till a dark brown, then dredge in flour, and use it to darken gravy or soup.
Burnt Butter for Fish, or Eggs.
Heat two ounces of butter in a frying-pan, till a dark brown, then add a tablespoonful of vinegar, half a teaspoonful of salt, and half a dozen shakes from the pepper box.