BUTTER, MELTED, OR OILED BUTTER
Melted butter, properly speaking, is rarely met with in this country, but is a common everyday sauce on the Continent. It is simply what it says. A piece of butter is placed in a little sauce-boat and placed in the oven till the butter runs to oil, and then sent to table with all kinds of fish with which in our present work we have nothing to do; but it is also sent to table with all kinds of vegetables, such as French artichokes, etc.; sometimes a spoonful of French capers is added to the oiled butter.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
