Corn with Butter

Ingredients

• half a dozen tender cobs of Indian corn
• a large pat of fresh butter
• pepper
• salt

Method

1. 1

   Boil the corn cobs until tender, then strip the corn from the cob.

2. 2

   Melt butter in a saucepan, add corn, and stir with butter, pepper, and salt until hot.

3. 3

   Serve immediately.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 244. The excerpt below is the record exactly as published.

pepper, chopped bacon, a little onion, and any mushroom, or trufile parinsrs you may have been able to spare from the hlanquette. Bind the salpicon vriih. four eggs, and spread it thickly over the inside of the bon- ed loin, then roll the joint up, and tie it firmly into shape, — do not skewer it. Now braise the loin in a gravy made from its own bones and trimmings, with a glass of Ma- deira, a clove of garlic, and scraps of vegetables of all kinds arranged round it. When done, and nicely browned, lift up the loin, remove the string, and dish it on a layer of boiled maccaroni. Strain off the gravy, throw away the garlic, and pass all the vegetables through the sieve ; thicken the gravy, add the vegetable pulp, and when thoroughly incorporated, pour it round the loin and serve. 5. — A snipe for each head. Begin by roasting the snipes _ , , . liefhtly, then cut off the meat of the Tuibauof enipea. , , , • n,i -»c i i breasts whole in nllets. Mash the rest, trails and all, and throw the debris into a large sauce- pan with a pint and a half of well made beef gravy, an onion cut up, a stick of celery, a carrot, sweet herbs in a bag, a clove of garlic, salt to taste, a tea-spoonful of sugar, and the peel of a lime. Simmer as soon as the contents of the sauce-pan have come to the boil, for an hour or more, and get the essence out of the snipe bones. When that has been done, strain off your gravy, and set it to get cool . Pick all the snipe meat from the bones of the thighs and back, with the livers, (tc, and pound the whole with half its bulk of bread (soaked in stock) in a mortar, add the pounded meat of a lightly roasted chicken with its liver, and mix them thoroughly with two raw eggs ; season the mixture with spiced pepper, and dilute it with some of the gravy ; when worked sufficiently, put it into a border mould, and steam it gently. Turn it out when done, MENU FOR A PARTY OF SIX. 441 garnish the top of the turban with the snipe heads and beaks, and with a fillet (heated separately in the gravy,) between each head and serve piping hot. The centre of the mould may contain the contents of a tin of black Leicestershire mushrooms, also heated in the gravy. The gravy itself should be treated thus : — After it has cooled, and you have skimmed it, place a sauce-pan on the fire, with a table-spoonful of butter at the bottom of it ; work into the melted butter a dessert-spoonful of flour, and then add your cool gravy, stirring all the time ; get an assistant to pour in a glass of portwine, a dessert-spoonful of vinegar, or lime juice, and a dessert-spoonful of red cur- rant jelly ; amalgamate the whole thoroughly, heat up the fillets, and heads in it, and the mushrooms strained from their own gravy. Garnish the turban quickly, as above described, and put the mushrooms inside the mould, pour the gravy over the whole composition, and serve. 6. — Choose half a dozen tender cobs of Indian corn. The cobs should be still greenish Am^icanwly." "' otherwise they will be too tough. Boil them, and then, with a silver fork, strip the corn from the cob. When wanted for the table, melt a large pat of fresh butter

Cook this with the app: pantry check, scaling, and the assistant.