White Melted Butter


Thicken half a pint of new milk with rather less flour than is directed for the common melted butter, or with a little arrowroot, and stir into it by degrees after it has boiled, a couple of ounces of fresh butter cut small ; do not cease to stir the sauce until this is entirely dissolved, or it may become oiled, and float upon the top. Thin cream, substituted for the milk, and flavoured with a few strips of lemon-rind cut extremely thin, some salt, and a small quantity of pounded mace, if mixed with rather less flour, and the same proportion of butter, will make an excellent sauce to serve with fowls or other dishes, when no gravy is at hand to make white since in the usual way.