No. 71 Melted Butter.
Mix a quarter of a pound of butter in a stewpan, with two tablespoonfuls of flour, without putting it upon the fire; then add a pint and a half of cold water, place it upon the fire, keep stirring until upon the point of boiling, but do not let it boil; season with a tablespoonful of vinegar, and a teaspoonful of salt, and the eighth of one of pepper; pass it through a tammie into a basin, then add two ounces more of fresh butter; keep stirring till the butter is melted; it is then ready for use where required.