I thought melted butter was simply … melted butter.

It was so fun to find this recipe listed under “Gravies” in an 1841 cookbook. I had to try it.

The cook advises to always use the best quality of sweet butter.

Cut a ¼ cup of butter into small pieces. Put these in small saucepan with a heaping teaspoon of flour and 1 tablespoon of milk.

Stir the ingredients and melt on a medium heat.

Once melted, add 6 tablespoons of water and stir.

Let the mixture cook without stirring for 1 minute. Then pick up the pan and let the melted butter roll around the pan. Set it back on the burner and leave it alone for another minute. Roll the mixture again.

Repeat this until it begins to simmer, probably two or three times. Then do nothing until the mixture boils. (Mine took about 2 minutes.) It will be as thick as cream when done.

My husband and I tried this on chicken. Yummy! My husband is a picky eater and he found it delicious, too.

Yay! We found a new idea for dinners simply by adding this butter.

I’d love to hear if you try it.

-Sandra Merville Hart

Sources

Hale, Sarah Josepha. Early American Cookery, Dover Publications, Inc., 1996.