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Magdalen College Butter
Sauces and Spicery

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

Ingredients Parsley.
Two ounces of butter.
Two anchovies.

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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