SUGGESTIONS FOR SAUCES.
Creamed butter, seasoned with herbs, fish 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. Some varieties are;— Watercress (four tablespoonfuls minced cress added to the butter). Anchovy (four to six boned anchovies rubbed in). Parsley (one or two tablespoonfuls minced parsley). Devil (one teaspoonful each Worcestershire sauce and liquid mustard). Horseradish (three or four tablespoonfuls drained horseradish). Mint (six to eight tablespoonfuls minced mint).
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https://paperspast.natlib.govt.nz/newspapers/THD19300823.2.92.6
Bibliographic details
Timaru Herald, Volume CXXV, Issue 18653, 23 August 1930, Page 15
Word Count
109SUGGESTIONS FOR SAUCES. Timaru Herald, Volume CXXV, Issue 18653, 23 August 1930, Page 15
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