stock green-butter

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Weigh a quarter of a pound of the best fresh butter.
  2. Boil a couple of good handfuls of spinach, drain them thoroughly, squeeze the leaves through a piece of muslin, and save all the greening so obtained in a bowl or saucer.
  3. Take four full-sized anchovies from the tin, scald and wipe them free from oil, pick out their back-bones, pass them through the hair sieve, and save the pulp.
  4. Mince as finely as possible sufficient blanched curled parsley to fill a tablespoon.
  5. Mince also as finely as possible and pound capers sufficient to fill a teapoon.
  6. Having these ingredients ready, first colour the butter by working into it, as lightly as you can, enough of the spinach-greening to secure the hint you require.
  7. It is always wise to order a little more spinach than you think you may want, to be on the safe side.
  8. Let the colour be pale rather than dark green.
  9. Lastly, add the other things by degrees, and when thoroughly incorporated, trim the butter into a neat shape, or sundry pretty patlets, and set it in the ice-box, or over a dish containing crumbled ice.
Original Text
stock green-butter:— 1.—Weigh a quarter of a pound of the best fresh butter. 2.—Boil a couple of good handfuls of spinach, drain them thoroughly, squeeze the leaves through a piece of muslin, and save all the greening so obtained in a bowl or saucer. 3.—Take four full-sized anchovies from the tin, scald and wipe them free from oil, pick out their back-bones, pass them through the hair sieve, and save the pulp. 4.—Mince as finely as possible sufficient blanched curled parsley to fill a tablespoon. 5.—Mince also as finely as possible and pound capers sufficient to fill a teapoon. 6.—Having these ingredients ready, first colour the butter by working into it, as lightly as you can, enough of the spinach-greening to secure the hint you require. It is always wise to order a little more spinach than you think you may want, to be on the safe side. Let the colour be pale rather than dark green. 7.—Lastly, add the other things by degrees, and when thoroughly incorporated, trim the butter into a neat shape, or sundry pretty patlets, and set it in the ice-box, or over a dish containing crumbled ice.
Notes
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