SUGGESTIONS FOR SAUCES.
breamed butter, seasoned with herbs, lisb or condiments, is the secret of savoury butter of which anchovy is the most commonly used. Four tablespoonfuls butter, two tablespoonfuls lemon juice. Work the butter to a cream and add the lemon juice drop by drop, season with salt and cayenne. Spread over steak or chops or broiled fish. Soma varieties are:— Watercress (four tablespoonfuls minced cress added to tho butter). Anchovy (four to six boned anchovies rubbed in). £ Parsley (one to two tablespoonfuls mir.ced parsley). .Devil (one Jeaspoonful each Worcestershire sauce and liquid mustard). Horseradish (three to four tablespoonfuls drained horseradish). Mint (six to eight tablespoonfuls minced mint); ......
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Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20602, 28 June 1930, Page 7 (Supplement)
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109SUGGESTIONS FOR SAUCES. New Zealand Herald, Volume LXVII, Issue 20602, 28 June 1930, Page 7 (Supplement)
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