Cassell's dictionary of cookery

Butter (à l'Espagnol). — Put half an ounce of isinglass, one glassful of rose-water, and six bitter almonds, blanched and sliced, into an enamelled saucepan, and let it stand near the fire for an hour, or until the isinglass is dissolved and the flavour extracted from the almonds. Add, by degrees and very carefully, half a pint of cream mixed with the yolks of three well-beaten eggs. Sweeten to taste, and stir it well over a slow fire until it thickens. Remove it from the fire, and continue to stir until nearly cold, and put it into a mould well wetted with rose-water. Time to thicken, about ten minutes. Probable cost for one pint mould, 2s. Butter (à la Maître d'Hôtel). —Rub a very little flour into a quarter of -a pound of butter ; put it into a stewpan with a little parsley, scalded and minced, and salt and pepper. Work it well with a wooden spoon, and squeeze a little lemon juice into it. This should only be made for immediate use. Or, mix four ounces of butter with two spoonfuls of chopped parsley, salt, a salt-spoonful of white pepper, and the juice of two small lemons. Probable cost, 6d. Butter (à la Maître d'Hôtel: another way). — Tie up a bunch of parsley and boU it for a short time ; drain, and chop it very fine, and add it to some melted butter so as to make a thick paste. Make it hot, and serve. This is a common sauce for boiled veal. Butter, Black. — -Take raspberries, strawberries, gooseberries, currants, or any other fruit, and boil them with one pound of sugar to every two pounds of fruit. Boil well, and until the quantity is reduced to two-thirds, then put into pots. This forms a useful and agreeable preserve for children. Butter, Brown. — Melt six ounces of butter in a stewpan over the fire until it becomes of a brown colour, and then allow it to become cold. Take another stewpan, and put into it a cupful of vinegar with pepper, which reduce one-third by boiling. When the butter is cold, add it to the vinegar and pepper, stir all up well, and warm it over the fire, care being taken that it is not allowed to boil. If the butter is not cool before adding it to the vinegar it will spurt over the sides of the vessel. As the usual taste of the batter is entirely destroyed by the heat to which it is subjected, it will be found that an article of the cheapest kind will answer for this purpose as weH as the best . Butter, Brown (German method) . — Take any quantity of butter required to be browned, and put it into an iron saucepan over a slow fire. Stir until it assumes the colour wanted, taking care that it does not bum. What is required to be dipped in this brown butter should be prepared beforehand, and dipped just before serving. Time, about ten minutes. Butter, Burnt Sauce. — Brown two ounces of batter in a frying-pan ; stir until it is of a good colour, then add a tea-spoonful of salt, a very little cayenne pepper, and two tablespoonfuls of hot vinegar. This sauce is recommended by Dr. Kitchener as excellent to serve over poached eggs or for broiled fish. Probable cost, 4d.