Title: Drawn butter sauce
 Categories: Canadian, Historical, Sauces
      Yield: 1 Servings
 
      4 tb Butter
      2 tb Flour
      1 c  Water
    1/2 ts Salt
      1 ts Lemon juice
 
  Melt 2 tablespoons butter, add flour and stir until frothy. Remove
  from heat and add water gradually, stirring constantly with a wire
  whisk. If a wire whisk is not used, heat water before adding in order
  to keep sauce smooth.  Cook sauce over boiling water, stirring
  constantly, until it thickens.  Add salt and lemon juice and mix
  thoroughly. Divide remaining butter into small pieces and drop into
  hot sauce just before serving. Serve hot with vegetables or fish.
  
  Curious name, but this sauce is as old as the hills!!
  
  From a 1948 Purity Flour Cook Book: From: Clint Schofield