WATERCRESS 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 (3)
Instructions (6)
  1. Pick, wash, and scald three ounces of watercress leaves (weighed after picking).
  2. Pound in the mortar.
  3. Blend with five ounces of fresh butter and six well-pounded capers.
  4. Pass through the sieve.
  5. Set in a cold place.
  6. Form with the butter bat.
Original Text
WATERCRESS BUTTER is a simple and commendable one. Pick, wash, and scald three ounces of watercress leaves (weighed after picking); pound in the mortar, blend with five ounces of fresh butter and six well-pounded capers, pass through the sieve, set in a cold place, and form with the butter bat.
Notes
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