HERRING-ROE 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 (7)

soft roes of two bloaters ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
Nepual pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
a dust of mace ↝ Spices, mace, ground [Spices and Herbs]
three ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of anchovy vinegar ↝ Fish, anchovy, european, raw [Finfish and Shellfish Products]
spinach greening ↝ Spinach, raw [Vegetables and Vegetable Products]

Instructions (5)

Pound the soft roes of two bloaters to a cream with an ounce of butter to assist the operation.
Pass this through a hair sieve.
Season with Nepual pepper and a dust of mace.
Blend with three ounces of butter and a teaspoonful of anchovy vinegar.
Tint pale green with spinach greening and trim into shape.

Original Text

HERRING-ROE BUTTER. Pound the soft roes of two bloaters to a cream with an ounce of butter to assist the operation. Pass this through a hair sieve. Season with Nepual pepper and a dust of mace. Blend with three ounces of butter and a teaspoonful of anchovy vinegar. Tint pale green with spinach greening and trim into shape.

Notes

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