Note No. 16 — INDEX

Drawn Butter.—No. 1. This is the simplest and most generally used of any fish sauce, and serves as the foundation for a large proportion of such sauces. It can be made very economically also, its cost depending upon the amount of butter used. Simple as it is many people fail in making it. To make it nice and smooth with one pint hot water, half a cup of butter, two teaspoons flour, half a teaspoon salt and half a saltspoon of pepper, put one-half the butter in a saucepan and melt without letting it brown, add the dry flour, mixing well, then stir in the hot water, a little at a time, stir rapidly as it thickens; when perfectly smooth add the remaining butter bit by bit and stir until all absorbed, then add the seasoning; if carefully made it will be free from lumps, if it is not smooth strain before serving.