1 1/2 - 2 tablespns. butter 1 cup boiling water
1 tablespn. flour salt
Rub butter and flour together, pour boiling water over, heat to boiling, remove from fire and add salt; or, follow directions for sauce with roux.
Use 1 1/4 cup milk instead of water in preceding recipe.
Chopped or sliced hard boiled eggs in drawn butter.
1/2 to 1 tablespn. lemon juice to each cup of liquid n drawn butter.
Add crushed boiled onions to drawn butter. Use sometimes 1 1/4 - 1 1/2 tablespn. browned flour No. 1, instead of white flour. May simmer (without browning) sliced or chopped raw onion in butter before adding flour.
Add 1/2 cup of cream to plain drawn butter.
Add 3-4 tablespns. chopped parsley to drawn butter of 1 pt. of water. 2 or 3 teaspns. lemon juice may be added, also a little mint and sugar sometimes.
A nice way to prepare the parsley is to wash it well and boil 10 m. in salted water, drain, chop and bruise to a pulp. Milk with less flour may be used for the sauce.
Substitute finely-chopped fresh tarragon for parsley in preceding recipe. Use a little lemon juice if desired.