White Melted Butter

Ingredients

• 0.5 pint new milk
• flour
• 2 ounces fresh butter
• thin cream
• lemon-rind
• salt
• pounded mace

Instructions

1. Thicken half a pint of new milk with rather less flour than is directed for common melted butter, or with a little arrow-root.
2. Bring the mixture to a boil.
3. Stir into it by degrees a couple of ounces of fresh butter cut small.
4. Do not cease to stir the sauce until the butter is entirely dissolved, or it may become oiled and float upon the top.
5. For an alternative version, substitute thin cream for the milk, and mix with rather less flour and the same proportion of butter.
6. Flavour with a few strips of lemon-rind cut extremely thin, some salt, and a small quantity of pounded mace.