Parsley Butter

Ingredients

• 1 oz. of fresh butter
• a teaspoonful of chopped parsley
• a salt-spoonful of chopped mixed tarragon and chervil
• a teaspoonful of lemon juice
• a pinch of salt and pepper

Method

1. 1

   Mix the butter with chopped parsley, tarragon, chervil, lemon juice, salt, and pepper.

2. 2

   Spread on a plate, put on ice, and shape into pats when firm.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 11. The excerpt below is the record exactly as published.

parsley butter on top of each, garnish with thin slices of lemon and sprigs of parsley, and serve. Parsley Butter. Mix 1 oz. of fresh butter with a tea- spoonful of chopped parsley, a salt- spoonful of chopped mixed tarragon and chervil, a tea- spoonful of lemon juice, and a pinch of 32 THE PAPER-BAG COOKERY MANUAL. salt and pepper. Spread on a plate, put on the ice, and shape into pats when quite firm. Cod Steak with Ham. Procure two slices of cod, each weighing from half to three-quarters of a pound. Wipe it and place on a buttered dish. Prepare a mixture of bread crumbs, savoury herbs, and parsley, and bind it with a little beaten egg. Place this upon each slice of fish and season with salt and pepper. Put a slice of raw ham or lean bacon on top of each, then place the fish in a well greased “ Express ” paper-bag, fold the end and fasten with clips. Put the bag on a grid shelf in a fairly hot oven. Bake for about 20 minutes. Dish up, and, if liked, pour round some anchovy sauce, and serve. Skate. Procure the skate skinned, cut into strips and twisted into rings. Skinning skate is a rather difficult operation ; it is therefore advisable to get it ready skinned from the fishmonger. Put the fish into a well buttered paper-bag, with enough salted water to just cover it ; add a bay leaf, a few slices of onion, and a dessert-spoonful of vinegar. Fold the bag and fasten with wire clips, then place it on a wire grid in a moderate oven, and cook for about 20 minutes. Take up the fish and drain, and put it on a hot dish. Pour over a little hot butter and some chopped parsley, garnish with slices of lemon, and serve. THE PAPER-BAG COOKERY MANUAL. 33 Fillets of Plaice. Remove the fillets from a medium-sized plaice, cut each fillet in two, season with salt and pepper, and sprinkle over a little lemon juice, fold each fillet in two or roll up (skin inwards). Put a small piece of butter on top of each, and place carefully in a buttered “ Express ” paper-bag, fasten the ends with clips, and cook for about 10 minutes on a wire grid in a hot oven. Cut open the bag and lift out the fish carefully on to a hot dish. Garnish with sprigs of parsley, and serve. Stuffed Haddock. Wash, scale, and wipe a good-sized fresh haddock ; remove the eyes. Prepare a stuffing with two table- spoonfuls of chopped suet, two table-spoonfuls of bread crumbs, half tea-spoonful of herbs, one tea-spoonful of chopped parsley

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