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Classic
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small a quantity of water as possible; not above a spoonful to half a pound of
butter. You may or may not dust the butter with flour; it is better not to flour
it. Cut the butter in slices, and put it into the pan a little before the water
becomes hot. As it melts, keep the pan shaking one way frequently, and when it
is all melted let it boil up, and it will be smooth, fine, and thick.
No. 15. To burn Butter.
Put two ounces of butter over a slow fire, in a stew-pan or sauce-pan, without
water. When the butter is melted, dust on a little flour, and keep it stirring
till it grows thick and brown.
No. 16. To make Mushroom Sauce for White Fowls.
Take a pint of mushrooms, wash and pick them very clean, and put them into a
saucepan, with a little salt, some nutmeg, a blade of mace, a pint of cream, and
a good piece of butter rolled in flour. Boil these all together and keep
stirring them; then pour your sauce into the dish, and garnish with lemon.
No. 17. Mushroom Sauce for White Fowls boiled.
Take half a pint of cream, and a quarter of a pound of butter, stir them
together one way till it is thick; then add a spoonful of mushroom pickle,
pickled mushrooms, or fresh if you have them. Garnish only with lemon.
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