SAVOURY BUTTERS

Waikato Times, Volume 109, Issue 18229, 17 January 1931, Page 13 (Supplement)

SAVOURY BUTTERS

Savoury butters are excellent for sandwich fillings. They can also be used on hot fish, grilled meat, and other dishes of the kind. Most people use maitre d'hotel butter and neglect the many others that are easy to make and very tasty. Anchovy Butter is used on plain boiled fish, grilled fish, or made fish dishes. Work enough anchovy essence to flavour and colour into the amount of butter required. Anchovies themselves can be used instead, and in this case take five, soak them in warm water, drain, dry and remove all skin and hones. Pound in a mortar with three ounces of butter, add a little pepper, and, if a very smooth butter is liked, rub through a sieve. Devilled Butter can be served with lamb chops or with fist;, Mix well together a teaspoonful of curry powder, quarter of a teaspoonful of black pepper, a pinch of cayenne and three ounces of butter, and leave in a cool place to harden. Ham Butter makes a pleasing adjunct to flnan haddock, or can be spread on toast before poached eggs are added. Chop an ounce of ham very finely, add pepper, salt and a pinch of cayenne and pound with two ounces of butter, adding a little milk if too stiff. Rub through a sieve if liked. Horseradish Butter best accompanies grilled steak, and is made by grating a well-washed horseradish and pounding it in a mortar with an equal quantity of butter and enough salt to flavour. Rub through a sieve (this is optional) and leave in a cool place. Lobster, Prawn or Shrimp Butter goes well with fish of all kinds. Take two ounces of butter and a gill of whatever fish meat is chosen, and pound together until smooth with a dash of cayenne, a little salt and some anchovy paste. Watercress Butter is particularly good with liver. Wash the watercress well, chop it finely and allow two ounces of butter for every tablespoonful. Dry the watercress before pounding in a mortar with the butter and seasonings. \