Re(2): Re(2): SC - butter

[Sue Wensel]

> > 
> > Markham has a recipe for roasted butter.  Basically you beat some eggs and
> > sugar (I think) into some butter, dredge it, and roast it.  While you
roast
> > it, you need to keep dredging it.  Markham says it was very popular.
> > 
> > Derdriu
> > -- 
> > swensel at brandegee.lm.com
> > 
> > 
> 
> Okay, I'll show my ignorance here.  What does "dredge" mean in this context?
> I know about "dredging in flour" and such, but this doesn't appear to be the

> same thing.
> 
> Gunthar


>From what I can make out of his recipe (I left my book at home, and I am at
work), you roll the butter in the dredging (I think it was crumbs) and spoon
more on as the butter comes out through the dredging until no more butter
comes through.

Derdriu
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swensel at brandegee.lm.com