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Culinary Hints

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top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

To clarify Butter: Put the butter into a saucepan, heat it slowly, removing the scum as it rises, and when quite clear, pour it carefully into clean and dry jars, leaving the sediment behind.

Clarified butter, or as it is sometimes called, oiled or melted butter, is often served instead of sauce with fish, meat and vegetables; it is also used to moisten the surface of many things grilled or cooked “au gratin”; for oiling moulds and baking-tins; and for sealing potted meats.

To de-salt Butter: Put into a bowl and pour over boiling water. Leave until cold. The butter will then have risen to the top of the water and can be lifted off. The water will have washed out the salt.

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