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Maitre d’Hôtel Butter.

TO MAKE SEVEN OUNCES.

Ingredients.

1 oz. of Parsley. 6 oz. of Butter. Lemon.

Method.

1. Take some fresh parsley and wash it in plenty of water, then dry it. 2. Remove the stalks. 3. Mince it. 4. Take a clean cloth and secure the parsley in one corner and dip it two or three times in cold water, then wring out the water. This second washing greatly removes the acrid flavour of the parsley. The parsley is now ready, and there should be about one ounce. 5. Take six ounces of fresh butter. 6. Put it in a basin. 7. Add the parsley, a little salt and pepper, and a tablespoonful of lemon-juice. 8. Work all together with a clean hand or a wooden spoon near the fire till it comes to the consistency of a very thick cream, and it is now ready.

PRECAUTIONS.-Do not mix too near the fire, or the butter becomes oily. When well made this butter will keep for a week.

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