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5 lbs. butter

Place butter in a sauce pan. Cook slowly on low heat for two hours
or until butter is clear. Let stand for about 30 minutes. Strain
into a jar. Be careful not to let the solids (that have settled in
pan) go into jar with clear butter. Store in refrigerator.

Note: This butter is used in many cooking and pastry recipes.
Rendered butter does not burn at higher cooking temperatures.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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