Clarified Butter
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- butter
Instructions
- Put the butter into a very clean and well-tinned saucepan or enamelled stewpan, and melt it gently over a clear fire.
- When it just begins to simmer, skim it thoroughly.
- Draw it from the fire and let it stand a few minutes so the buttermilk may sink to the bottom.
- Pour it clear of the sediment through a muslin strainer or a fine hair-sieve.
- Put it into jars and store them in a cool place.