Rich Melted Butter

• cold water, ½ pint
• salt, ½ spoonful
• flour,

This is more particularly required in general for lobster sauce, when it is to be served with turbot or brill, and for good oyster sauce. Salmon is itself so rich, that less butter is needed for it than for sauce which is to accompany a drier fish. Mix to a very smooth batter a dessertspoonful of fl