Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of good butter
- one quarter of a pound of good butter
- two tea-spoonsful of flour
- one table-spoonful of water
- one sauce-boat
- two spoonsful of water instead of one
Directions
PLAIN butter melted thick, with a spoonful of w%l- nut pickle or catsup, is a very good sauce; but yon may put as many things as you choose into sauces.
TO MELT BUTTER-
NOTHING is more simple than this process, and nothing so generally done badly. Keep a quart tin sauce-pan, with a cover to it, exclusively for this pur- pose; weigh one quarter of a pound of good butter; rub into it two tea-spoonsful of flour; when well mixed, put it in the sauce-pan with one table-spoonful of water, and a little salt; cover it, and set the sauce-pan
94 THE VIRGINIA HOUSEWIFE.
in a larger one of boiling water; shake it constantly till completely melted, and beginning to boil. If the pan containing the butter be set on coals, it will oil the butter and spoil it. This quantity is sufficient for one sauce-boat. A great variety of delicious sauces can be made, by adding different herbs to melted but- ter, all of which are excellent to eat with fish, poultry, or boiled butchers' meat. To begin with parsley — wash a large bunch very clean, pick the leaves from the stems carefully, boil them ten minutes in salt and water, drain them perfectly dry, mince them exceed- ingly fine, and stir them in the butter when it begins to melt. When herbs are added to butter, you must put two spoonsful of water instead of one. Chervil, young fennel, burnet, tarragon, and cress, or pepper- grass, may all be used, and must be prepared in the same manner as the parsley.
CAPER SAUCE,
Is made by mixing a sufficient quantity of capers, and adding them to the melted butter, with a little of the liquor from the capers; where capers cannot be obtained, pickled nasturtiums make a very good sub- stitute, or even green pickle minced and put with the butter.