Green Butter with Herring Roes
From Culinary jottings, 1885
Useful when anchovies are unavailable.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 211. The excerpt below is the record exactly as published.
Green butter with herring roes Make a quarter of a pound of fresh butter from cream that you have set at home, and put it in ice : boil a hand- ful of spinach till tender, and then pass it through the sieve : save the pulp carefully and give it a dust of pepper. Take the roes (soft) of two herrings a la sardine from the tin, wipe them carefully to get rid of the oil, then pound them, in a mortar, and pass them through the hair sieve. Mince very finely a large bunch of curly parsley, so as to have at least a heaped up table-spoonful of it when minc- ed ; mince a dozen capers
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Cook this with the app: pantry check, scaling, and the assistant.