Magdalen College Butter
Butter pounded with anchovies and cooked parsley, a spread for toast. Reported in 'Good Things in England' by Florence White (White 1932)
Compare with: Patum Peperium
Original Receipt in 'The Ocklye cookery book' by Eleanor L Jenkinson, 1909 (online at archive.org)
MAGDALEN COLLEGE BUTTER
Two ounces of butter.
Boil a bunch of parsley till it is quite soft, press the water from it, and let it get cold; add two anchovies, well washed, boned, and pounded, and two ounces of butter. Mix these ingredients well together, and pass them through a hair sieve; shape It into little balls, garnish with parsley, and serve on a cold dish. Freshly made dry toast should be handed with it.
Magdelen College, Oxford
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