Finely chopped spinach with other green herbs such as mint, parsley and sage mixed into butter and formed into balls. Served as an accompaniment to roast meat.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
327. ANCHOVY FILLETS AND GREEN BUTTER (Hertfordshire)
Green butter is made thus : Take some good fresh watercress and pick all the leaves off the stalks, chop them finely, then dry in a cloth, and add them to some fresh butter till it becomes a bright green colour. Season with cayenne pepper and salt, and mould it with an ordinary butter spoon. Dish these in a pile, and on each lay two small anchovy fillets crossways.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY