Lemon Butter Sauce
Recipe No. 494 from the U.S. Army's WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 494 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Butter, melted — 2¼ pounds (1⅛ No. 56 dippers)
- Flour, sifted — 12 ounces (1 mess kit cup)
- Water, boiling — 2 quarts (2 No. 56 dippers)
- Lemon juice — 12 lemons
- Salt — ½ ounce (1 mess kit spoon)
- Cayenne — as needed
- Parsley, minced — 2 ounces (¼ mess kit cup)
Directions
- Mix melted butter and flour; stir until smooth.
- Add to hot water. Heat to boiling point; boil 10 minutes or until thick, stirring frequently.
- Add lemon juice, salt, cayenne and parsley.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Butter, melted — 3 oz Flour, sifted — 1 oz Water, boiling — 10¼ tbsp Lemon juice — 1 lemons Salt — a pinch Cayenne — to taste Parsley, minced — about 1 tsp
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 494, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.