Recipes for high-class cookery : as used in the Edinburgh School of Cookery.
- Date:
- [1912]
Licence: In copyright
Credit: Recipes for high-class cookery : as used in the Edinburgh School of Cookery. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![[ 218 ] ANCHOVY BUTTER. 1 oz. butter. Colouring. 1 dessertspoonful Cayenne, anchovy paste. Pound all together and pass through a hair sieve. LOBSTER BUTTER. 1 oz. butter. | 1 oz. live lobster spawn. Pound and pass through a hair sieve. This is used to thicken and colour sauces and soups. N.B.—If the butter is to be piped for decoration, substitute cooked spawn.](https://iiif.wellcomecollection.org/image/b2150457x_0225.jp2/full/800%2C/0/default.jpg)
