Butter, to burn.
Put your butter into a frying-pan over a slow fire; when it is melted, dust in some flour, and keep stirring it till it is thick and brown: then thicken some with it.
Butter, to clarify.
Let it slowly melt and then stand a little; and when it is poured into pots, leave the milk, which will settle at the bottom.
Another way.
Melt the butter, and skim it well before it is poured upon any thing.
Plain melted Butter—very simple, but rarely well done.
Keep either a plated or tin saucepan for the sole purpose of melting butter. Put into it a little water and a dust of flour, and shake them together. Cut the butter in slices; as it melts, shake it one way; let it boil up, and it will be smooth and thick.
Another.
Mix a little flour and water out of the dredger, that it may not be lumpy; then put in a piece of butter, set it over a quick fire; have it on and off every instant to shake it, and it will not oil, but will become thick and smooth.