Maitre d’Hotel Butter

Ingredients

• some parsley
• a little pepper
• a little salt
• a few drops of lemon-juice
• its bulk in fresh butter

Method

1. 1

   Chop parsley finely, wash it, and wring it dry.

2. 2

   Mix with butter, pepper, salt, and lemon juice until smooth and thick like cream.

3. 3

   Keep in a cool place if made in advance.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 123. The excerpt below is the record exactly as published.

maitre d’hotel butter ; spread a portion of this upon each fish, and serve. Mackerel cooked thus is excellent, and is very quickly and easily prepared. To make Maitre d’ Hotel Butter, pick some parsley from the stems, wash it, and chop it finely. After chopping it, wash it a second time, by putting it in a corner of a cloth, dipping it in cold water, and wringing it dry. This second washing takes away the acrid taste which is so objectionable in uncooked parsley. Put the parsley on a plate with its bulk in fresh butter, a little pepper and salt, and a few drops of lemon-juice. Work the ingredients together with the point of a knife till the mixture is smooth and of the consistency of very thick cream, when it is ready for use. If the butter is made a little time before it is wanted, keep it in a cool place, as, if melted, it woukt turn oily and be spoilt. Macaroni and Bacon (January 27th), made of remains of bacon. Dinner. — Lentil Soup (April 1st); Boast Beef (March 4th or March 8th) ; Yorkshire Pudding (November 26th) ; Seakale (June 14th) ; Mashed Potatoes, moulded (October 23rd) ; Leche Creme (May 7th) ; Cheese (J une 8th). Tilings that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. It was recommended on the 13th of March that a small Canadian ham should be procured. If this were done, and if it has been used since, it is probable that now it will be nearly finished. Instead of keeping it longer and allowing it to deteriorate in quality, it will be best to make Potted Ham of what is left. Cut off all the meat and weigh it, and for every pound of lean take a quarter of a pound of fat. Mince it finely, or, if practicable, pass it through a sausage machine, and put half a salt-spoonful of cayenne, a quarter of a nutmeg grated, and a pinch of pounded mace with each pound and a half of meat. Mix the ingredients thoroughly, press the mince into a dish, and lay a greased paper on the top. Bake it for about twenty-five minutes, put it into small potting jars, in which it can be served, press it down very closely, and cover the top with a layer of melted lard. Store in a cool place. The ham will keep good for m onths. The ham bone will be a very valuable addition to the stock - pot. 3. Make custard blancmange for dinner to-morrow. If this is inconvenient, the blancmange can be made first thing in the morning. It will set at this time of the year if it is poured into very small moulds (August 4th). 152 A YEAR\S COOKERY. 4. Make a pickle with a quart of vinegar, a quart of cold water, and thirty peppercorns. Tarragon vinegar is to be preferred, or a portion of tarragon vinegar mixed with plain vinegar may be used. Rub the pickling pan quickly across with garlic, rub the pork with powdered sage, and lay the meat in the pickle. Add three fresh sage leaves, and leave it for three days, turning and rubbing it every day. The kidney may be taken out and stewed for breakfast to¬ morrow. Apri! 16 th. Breakfast. Luncheon. Dinner. Baked Slips. Devilled Eggs. Skate au Beurre Noir. Stewed Kidney. Boiled Rice. Cold Beef. Muffins. Salad. Dry Toast. Potato Mould Brown and White Bread Custard Blancmange, with and Butter. Lemon Syrup. Marmalade. Corn Flour Milk. Cheese. Marketing. For the Day.— Two pounds of Skate (January 10th) ; two heads of Lettuce ; twopeunyworth of small Salad ; a half -pennyworth of boiled Beetroot ; one pennyworth of Watercress ; Potatoes. For To-morrow.— A Cow-heel for luncheon ; Gorgona Anchovies will be wanted for breakfast ; Rolls (September 4th). Breakfast. — Baked Slips (January 7th). Mutton or Pork Kidneys Stewed. — Skin the kidneys, and without cutting them take out the fat, then cut them, the round way, into slices the thickness of a penny piece. Mix in a plate two tea-spoonfuls of chopped parsley, half a tea-spoonful of powdered thyme, and a little salt

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