drawn-butter

Cut the fish into square pieces, cover with cold water, set on the back part of the stove; when hot, pour off water and cover again with cold water; let it stand about four hours and simmer, not boil; put the fish on a platter, then cover with a drawn-butter gravy and serve.

The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Mrs. F.L. Gillette

To add food material, a dressing, such as drawn-butter sauce or mayonnaise dressing, is usually served.

Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

For three cups of peas make one cup of drawn-butter sauce, using as liquid the water in which the asparagus was cooked, or white stock.

Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes Janet McKenzie Hill 1892