Preparation info
    • Difficulty

      Easy

Appears in
Poor Cook: Fabulous food for next to nothing

By Susan Campbell and Caroline Conran

Published 1971

  • About

Method

Clarified butter keeps better than ordinary butter and is used to seal up pâtés and home-made potted game and meat. It is also excellent for frying; it is the milk content in butter that makes it burn, and this is filtered out in the clarifying. It is also the nearest thin