Devil Butter

Ingredients

• a shallot
• a spray or two each of parsley
• a spray or two each of tarragon
• a spray or two each of cheivil
• a bay leaf
• enough chilli vinegar to cover them
• three or four anchovies
• one hard-boiled egg yolk
• 4oz. butter
• a spoonful of curry paste

Method

1. 1

   Put shallot, herbs, and bay leaf in a pan with enough chilli vinegar to cover.

2. 2

   Boil and let cool.

3. 3

   Pound anchovies with egg yolk, butter, herbs, and curry paste until smooth.

4. 4

   Sieve, moistening with vinegar, and add cayenne or Tabasco to taste.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 11. The excerpt below is the record exactly as published.

Devil butter. — Put into a pan a shallot, a spray or two each of parsley, tarragon, and cheiwil, all minced fine, and a bay leaf, with enough chilli vinegar to cover them. Let it boil up, then leave till cold. SANDWICHES. 23 when jou remove the bay leaf and strain the vinegar. Pound three or four anchovies with one hard-boiled egg yolk, 4oz. butter, the herbs and shallot, and a spoonful of curry paste

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