Australian Flavour: Traditional Australian Cuisine by Sharon Robards

Author:Sharon Robards [Robards, Sharon]
Language: eng
Format: epub, mobi
Tags: Cookbooks
ISBN: 9780646494289
Publisher: GMM Press
Published: 2008-08-08T14:00:00+00:00

Note: Brown gravy is also made by using a few tablespoons of the juices which is left over from roasted meat, by adding flour, and water or stock, as is shown in the Roast Lamb Diner recipe.

Butter Sauce, Melted

Adapted from Mrs Jean Rutledge (1899-1907)

40g / 2 tablespoons butter

20ml / 1 tablespoon flour

250ml / 1 cup water

Pinch salt

Put half the butter in a saucepan and melt, add the flour, and stir until smooth. Add a few spoonfuls of water, and mix carefully, being sure there are no lumps in it. Then gradually pour in the water, while continuing to stir, bring to a boil, and let it cook for a few minutes. Add the rest of the butter and a pinch of salt just as it is to be served.

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