To Melt Butter is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic method of melting butter as a sauce or as a base for other dishes. The full recipe is presented here and I hope you enjoy this classic British version of: To Melt Butter.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
To melt butter.
IN melting of butter you muſt be very careful ; let your ſaucepan be well tinned, take a ſpoonful o cold water, a little duſt of flour, and your butter cut to pieces : be ſure to keep ſhaking your pan one way, for ſear it should oil ; when it is all melted, let it boil, and it will be ſmooth and fine. A ſilver pan is beſt, if you have one.
Modern Redaction
Ingredients:
250g butter
1 tbsp cold water
plain flour
Method:
Chop the butter quite finely then add to a small pan along with the water. Scatter a light dusting over the top then place over a low heat. Keep heating gently, shaking the pan clockwise from time to time, until all the butter has melted.
At this point bring the mixture just to a boil and take off the heat. Pour off the liquid, leaving any solids behind, and use as needed.
