Dissolve butter in a clean glazed or silver vessel and in a pan or kettle of water with a slow and gentle fire. Then pour the same so dissolved into a basin that has some. fair water therein. When it is cold, take away the curds and the whey that remains in the bottom. And if you will be at the charge thereof, you may the second time (for it must be twice dissolved) dissolve the butter in rose water, working them well together. The butter thus clarified will be as sweet in taste as the marrow of any beast, by reason of the great impurity that is removed by this manner of handling, the first part thereof being drosse which makes the butter many times offensive to the stomach.
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