Ingredients: Three ounces of butter, one ounce of flour, half a pint of
water (or, better, white stock), and a pinch of salt and pepper.
Put two ounces of the butter into a stew-pan, and when it bubbles,
sprinkle in the flour; stir it well with a wire egg-whisk until the
flour is thoroughly cooked without taking color, and then mix in well
the half-pint of water or stock. Take it off the fire, pass it through a
sieve or gravy-strainer, and stir in the other ounce of butter cut in
pieces. When properly mixed and melted, it is ready for use. This makes
a pint of sauce.
Some persons like drawn-butter sauce slightly acid, in which case add a
few drops of vinegar or lemon-juice just before serving.