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|The difference between oiled and melted butter
Written by Myretta
(3/23/2009 3:22 p.m.)
in consequence of the missive, It's a sauce:, penned by Helen B
Helen has made a more accurate reading of the passage from Northanger Abbey than I did in my quick answer, which I have deleted so as not to confuse things. I want to thank her for her gracious correction. The general is talking about melted butter rather than oiled butter (which is how I originally read the passage), which were two entirely different things during our period. Below are recipes for both from The Cook's Oracle by William Kitchiner, 1830.
To make melted butter,cut two ounces of butter into little bits, that it may melt more easily, and mix more readily; put it into the stew-pan with a large tea-spoonful (i.e. about three drachms) of flour, (some prefer arrow-root, or potato starch, No. 448), and two table-spoonfuls of milk. When thoroughly mixed, add six table-spoonfuls of water; hold it over the fire, and shake it round every minute (all the same way, til it just begins to simmer; then let it stand quietly and boil up. It should be the thickness of good cream. - Page 228
Oiled Butter - Put two ounces of fresh butter in a saucepan; set it at a distance from the fire, so it may melt gradually, til it becomes an oil; and pour it off quietly from the dregs. - Page 230
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