In that case it can easily be thinned by
the addition of more butter and a little warm
water.
Butter, Melted (for fish a la Hollan-
daise). — Put into a pan some butter, with
salt, pepper, and lemon-juice✪ Butter, Melted (for fish a la Hollandaise). Simmer all
gently, continually stining the butter with a
wooden spoon, until it is half melted. Then
remove the pan from the fire, and continue to
stir it until it becomes quite liquid, care being
taken not to allow the butter to remain on the
fire for too long a time, other^\'ise its flavour
will be impaired.
Butter, Melted, Prench.— Rub a table-
spoonful of flour into a quarter of a pound
of good fresh butter, put it into a clean stew-
pan, with a little salt, half a spoonful of white
vinegar, a wine-glassful of water, and a httle
nutmeg. Stir it over the fire till it thickens;
but the flavour will not be so good if it boils.
Or, melt a quarter of a poxmd of butter with-
out flour ; keep the pan in motion till quite
hot. The best butter should always be used
for melting purposes. Probable cost, Is. 6d.
to Is. lOd. per pound.
Buttered Mushrooms.— Rub the stems
of young mushrooms with salt to cleanse
them, then rinse in salted water, and dry in a
cloth. Put two ounces of fresh butter✪ Buttered Mushrooms into a
ste'^Tpan, over a very slow fire, and when the
butter is of a beautiful pale brown, put the
stems in, and shake them about to prevent the
butter from oiling and the stems from burning.
When tender, serve them with their own gravy,
arranged high on the dish. It is an excellent
relish, and requires no sauce.
Buttered Toast.— Cut rather thick slices
from a square stale loaf ; place them near the
fire to keep soft, and brown both sides alike ;
have a hot plate ready to put them oa, and butter
according to taste. Some like it buttered on
both sides. Pare oflE the crusts and serve, covered
up hot. For dry toast the slices should be cut
thin, and held at a distance from the fire to
make it crisp. A little movement of the hand
■^\-ili help this.
Butter Preserved with Honey.—
Wash and press the butter imtil it is quite free
from milk. Put it into a jar, and place it
into boiling water. When it is clarified, and
just before boiling, remove it from the water
to a, cool place ; take off the scum, and work it
up in the i^roportion of two ounces of honey to
every two pounds of butter. This mode of
preparation will be found very convenient where
butter is eaten with sweet dishes. It will keep
as long as salted butter if the air be properly
excluded from it.
Butter, Ravigote (a la Gouffe).— This
butter is composed of the following ingredients,
pounded together in a mortar : — First, blanch
fti boiling water for two minutes, one pound of
herbs— tarragon, mixed chervil, burnet, chives,
and cress — tlien press out the water by squeezing
them in a cloth. Put them, with half a dozen
well-washed anchovies, and the same of hard
boiled eggs, into a mortar, add a piece of
garlic (about the size of a pea), a seasoning of
salt and pepper, two ounces of gherkins, and
two ounces of capers ; these last should be well
squeezed from the vinegar. 'WTien well
pounded and smoothed through a sieve they
are to be mixed with two pounds of butter, two
table-spoonfuls of oil, and one of tarragon
vinegar, and again pounded and mixed for use.
Page 277 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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In that case it can easily be thinned by
the addition of more butter and a little warm
water.
Butter, Melted (for fish a la Hollan-
daise). — Put into a pan some butter, with
salt, pepper, and lemon-juice. Simmer all
gently, continually stining the butter with a
wooden spoon, until it is half melted. Then
remove the pan from the fire, and continue to
stir it until it becomes quite liquid, care being
taken not to allow the butter to remain on the
fire for too long a time, other^\'ise its flavour
will be impaired.
Butter, Melted, Prench.— Rub a table-
spoonful of flour into a quarter of a pound
of good fresh butter, put it into a clean stew-
pan, with a little salt, half a spoonful of white
vinegar, a wine-glassful of water, and a httle
nutmeg. Stir it over the fire till it thickens;
but the flavour will not be so good if it boils.
Or, melt a quarter of a poxmd of butter with-
out flour ; keep the pan in motion till quite
hot. The best butter should always be used
for melting purposes. Probable cost, Is. 6d.
to Is. lOd. per pound.
Buttered Mushrooms.— Rub the stems
of young mushrooms with salt to cleanse
them, then rinse in salted water, and dry in a
cloth. Put two ounces of fresh butter into a
ste'^Tpan, over a very slow fire, and when the
butter is of a beautiful pale brown, put the
stems in, and shake them about to prevent the
butter from oiling and the stems from burning.
When tender, serve them with their own gravy,
arranged high on the dish. It is an excellent
relish, and requires no sauce.
Buttered Toast.— Cut rather thick slices
from a square stale loaf ; place them near the
fire to keep soft, and brown both sides alike ;
have a hot plate ready to put them oa, and butter
according to taste. Some like it buttered on
both sides. Pare oflE the crusts and serve, covered
up hot. For dry toast the slices should be cut
thin, and held at a distance from the fire to
make it crisp. A little movement of the hand
■^\-ili help this.
Butter Preserved with Honey.—
Wash and press the butter imtil it is quite free
from milk. Put it into a jar, and place it
into boiling water. When it is clarified, and
just before boiling, remove it from the water
to a, cool place ; take off the scum, and work it
up in the i^roportion of two ounces of honey to
every two pounds of butter. This mode of
preparation will be found very convenient where
butter is eaten with sweet dishes. It will keep
as long as salted butter if the air be properly
excluded from it.
Butter, Ravigote (a la Gouffe).— This
butter is composed of the following ingredients,
pounded together in a mortar : — First, blanch
fti boiling water for two minutes, one pound of
herbs— tarragon, mixed chervil, burnet, chives,
and cress — tlien press out the water by squeezing
them in a cloth. Put them, with half a dozen
well-washed anchovies, and the same of hard
boiled eggs, into a mortar, add a piece of
garlic (about the size of a pea), a seasoning of
salt and pepper, two ounces of gherkins, and
two ounces of capers ; these last should be well
squeezed from the vinegar. 'WTien well
pounded and smoothed through a sieve they
are to be mixed with two pounds of butter, two
table-spoonfuls of oil, and one of tarragon
vinegar, and again pounded and mixed for use.