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Classic
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Butter clarified in the above manner is the very best for doughnuts and millers,
and for general cooking purposes it is unexcelled.
9. Crab Butter. Take about 20 crabs and stir them in clear water with a small
whisk until they are perfectly clean, put on the fire and cook for 5 minutes.
Pick the meat from the shells, put all the shells with about 6 tablespoonfuls of
butter into a mortar and pound, but not too fine; put on the fire, stirring
occasionally until the mass turns to a red color and commences to raise, then
add one quart of water, boil and strain into a deep dish through a fine sieve;
after cooling, the red butter is ready for use; the remaining liquor can be used
for soups, particularly so if the crabs are boiled in beef broth, or extract of
beef has been added to the water.
The tails of the crabs can be utilized in the soup or in a stew.
10. Anchovy Butter. Stir 1 pound of good butter to a froth, freshen 1 pound of
anchovies (see No. 31), let them remain in fresh water 10-15 minutes to sweeten;
chop them up fine, press the mass through a sieve, put into a small stone jar,
cover, and keep in a cool place.
Anchovy Butter is spread on toasted wheat bread, and used in gravies, stews,
etc. When put to the latter use it should be added just before serving, because
it must not cook.
11. Parsley Butter. Bring a quantity of clarified butter to a boil, stir into it
a good proportion of parsley and set aside for winter use.
12. Epicurean Butter. This is used to spread on toast. 4 boned anchovies, 4
small pickles, a trifle of chives and tarragon should be chopped very fine, pass
the yolks of 3 hard-boiled eggs through a sieve, mix with 4 tablespoonfuls of
butter, 1 teaspoonful of mustard, and then put the entire mass through a sieve.
13. Fairy Butter. An English receipt. The yolks of 3 hard-boiled eggs, 2
spoonfuls of sugar, 1 tablespoonful of orangeflower water and 4 tablesponfuls of
finest unsalted butter, well mixed and passed through a
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