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Clarified Butter

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Clarified Butter

Ingredients

Directions

  1. Boil the butter gently for about 1 minute until the salt settles at the bottom.

  2. Skim off the scum that rises to the top, leaving the clear oil.

  3. Cut the cooled mush into thin slices.

  4. Cook the slices on a griddle greased with clarified butter until nicely browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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