Green Butter

Ingredients

• a quarter of a pound of butter
• a couple of good handfuls of spinach
• six full sized anchovies
• sufficient curled parsley to fill a table-spoon generously
• capers sufficient to fill a tea-spoon, heaped up
• enough 'spinach-greening' to secure the tint you require

Method

1. 1

   Weigh and ice the butter.

2. 2

   Boil and drain the spinach, then pass through a sieve to save the pulp.

3. 3

   Clean and prepare the anchovies, passing them through a sieve as well.

4. 4

   Mince the parsley and capers.

5. 5

   Color the butter with spinach greening, then mix in the other ingredients gradually.

6. 6

   Mold the butter and set it in the ice-box.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 122. The excerpt below is the record exactly as published.

green-butter" : — 1. — Weigh a quarter of a pound of butter such as I have described, and ice it. 2. — Boil a couple of good handfuls of spinach, drain them thoroughly, pass the leaves through the hair sieve, and save all the jDulp, so obtained, in a bowl. 3. — Take six full sized anchovies from the tin, wipe them free from oil, pick out their back bones, pass them through the hair sieve, and save the pulp. 4. — Mince as finely as possible sufficient curled parsley to fill a table-spoon generously. 5. — Mince also as finely as possible capers sufficient to fill a tea-spoon, heaped up. 6. — Having these ingredients ready, first colour the butter by working into it, as lightly as you can, enough '' spinach-greening" to secure the tint you requir

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