Clarified Butter

Method

For serving with Boiled Fish, Globe Artichokes, Asparagus, &c.—Put half a pound of good butter into a stewpan and stand on the side of the stove: let it boil very gently, keep it continually skimmed while boiling, but do not allow it to discolour; then, when it presents the appearance of clear salad oil, carefully pour it off from the sediment at the bottom of the pan, and serve in a sauceboat.

This is also very good for frying cutlets &c. in. It will require about half an hour to clarify, and the above quantity is sufficient for six to eight persons.

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