Anchovy Butter

This is very useful and can be used to spread on slips of toast as a relish, or may be employed in making anchovy sauce for fish, or be served in pats garnished with parsley. Clean bone and beat in a mortar to a paste one part of anchovies to two parts of fresh butter and add four ounces more butter. Pass through a sieve. Some cooks add spices and other finely-chopped parsley that has been scalded. Cayenne pepper and nutmeg may also be added to taste.

Black Or Brown Butter

Place in a stewpan over the fire about half a pound of butter, leaving it there until it browns and then cool. In another pan put a teacupful of vinegar and a little pepper and boil until reduced one-third. When the butter is quite cold put in the pepper and vinegar and again warm it over the fire, stirring it well, but do not allow it to boil; when thoroughly mixed together, pour off into pots.

Crayfish Butter

Take the shells and small claws of some crayfish, place them in a mortar with a large piece of butter and pound until they become a paste. Put this into a stewpan and the stewpan into a bain-marie. When the mixture is quite hot pass it through a tammy into a basin of cold water and let the butter rise to the top; it is then ready for use. A second method is to pick the meat from the tails of a dozen crayfish, dry the shells and pound them all together in a mortar, adding one ounce of good butter. Put all into a saucepan on a moderate fire, stirring until it clarifies, then strain it through a napkin, letting it fall into cold water. When congealed, take it out and place in a warm basin, stirring until it takes the color.

Creamed Butter

This is better adapted for the making of cakes and some kinds of pastry. The requisite amount is poured into a basin and held before the fire until thoroughly melted and then beaten with the hand.

Drawn Butter

Dissolve over a slow fire a quarter of a pound of butter, sprinkling in about a tablespoonful of flour; afterward add half a pint of boiling water and a pinch of salt.

Boil for a few minutes, stirring well, and then put in a teaspoonful of cold water. If intended for a pudding sauce put in a glass of white wine and half a grated nutmeg, stirring thoroughly.

Garlic Butter Sauce

Peel and boil a couple of garlics as for "Garlic Flavoring for Gravies," drain, pound them to a paste in a mortar together with one ounce of butter, one saltspoonful of salt and half a saltspoonful of pepper; rub the mass through a fine hair-sieve, mix with it one breakfast cupful of butter warmed to melting and the strained juice of a lemon. It is then ready for use.

Horseradish Butter

This is made by pounding grated horseradish and butter and adding salt to taste. The quantity of horseradish depends upon how strong the taste is required.

Lobster Butter

Take the head and spawn of some hen lobsters, put them in a mortar and pound; add an equal quantity of fresh butter, and pound both together, being sure that they are thoroughly mixed. Pass this through a fine hair sieve, and the butter is then ready for use. It is very nice for garnishing or for making sandwiches.

Maitre D'Hotel Butter

Put a quarter of a pound of butter, two tablespoonfuls of chopped parsley, a little salt and pepper, together with the juice of two lemons in a basin, and mix them well together, keeping in a cool place.

Olive And Anchovy Butter

Stone some French olives, wash and chop them. Skin and bone an equal quantity of anchovies, chop them also, and mix them with the olives. Pour the mixture into a mortar with half its bulk of fresh butter and pound all together until perfectly smooth. Pass the mixture through a fine hair-sieve and shape it into small balls. Keep them on a dish which is placed over ice until they are ready to serve. This butter is very nice served with toast.

Ravigote Butter

Place in a mortar one sprig of parsley, and tarragon, a-very small quantity of chives and a like amount of chervil, one small peeled shallot, half a teaspoonful of anchovy essence, an ounce of good butter, and a half drop of spinach green, then pound them well together. After this, rub them through a fine sieve, and keep in a cool place.

Sardine Butter

Remove the skins and bones from seven or eight sardines, put the fish in a mortar and pound it until smooth. Boil two large handfuls of parsley until tender, then squeeze it as dry as possible, remove all the stalks or stems, and chop it. Put the parsley in the mortar with the sardines and four ounces of butter and pound again. When well incorporated mould the butter into shapes and keep it on ice until the time of serving. The above is excellent spread on hot toast.

Shrimp Butter

Pick and shell one pound of shrimps, place them in a mortar to pound, add one-half pound of butter, and when well mixed pass the whole through a fine sieve. The butter is then ready for use.

Tarragon Butter

Mince some tarragon leaves, put one tablespoonful of them into a mortar, pound well and work in one-fourth pound of butter, a squeeze of lemon juice, and salt and pepper to taste. Rub the preparation through a fine hair-sieve and it is then ready for use, and should be served with soles and mackerel.

Thickened Butter

Place in a saucepan the yolks of a couple of eggs and break them gently with a spoon, adding slowly four ounces of butter melted but not browned, and set the pan over a slow fire, stirring well until of the required consistence.