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 Water boiled with butter and shaken until emulsified. A simplified version of English Butter Sauce.  Original Receipt from ‘Modern Cookery for Private Families‘ by Eliza Acton (Acton 1845);NORFOLK SAUCE or RICH MELTED BUTTER WITHOUT FLOUR Put three tablespoonsful of water into a small saucepan and when it boils add four ounces of fresh butter, as soon as this is quite dissolved, take the saucepan from the fire and shake it round until the sauce looks thick and smooth. It must not be allowed to boil after the butter is added Water 3 tablespoonsful; butter 4 oz A commercial product under the name ‘Norfolk sauce’ is known from 19th Century advertisements, but is now lost… Northampton Mercury – Saturday 20 October 1866  |
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