Clarified Butter
For this purpose use none but the very best fresh butter, such as is made in summer, when the cows are well pastured. Cut up the butter, put it into an enameled or porcelain stew-pan, and melt it gently over a clear and moderate fire. When it simmers, skim it thoroughly, draw it from the fire, and let it stand five minutes, that the milk or sediment may sink to the bottom. Then pour it clear from the sediment through a muslin strainer, or a fine clean hair sieve. Transfer to jars with close covers, and keep them in a cool dry place. If well prepared, and originally very good, this butter will answer for sauces, stews, &c., and continue good a long time. In France, where they do not salt any butter, large quantities are melted in this way for winter use.