When the butter is taken out of the churn and well worked from the ferous part thereof, mix with the said butter as much of the oil of that vegetable which you like best until the same be strong enough in taste to your liking. Then temper them well together.
If you do in the month of May mix some oil of sage with your butter, it may excuse you from eating sage with your butter.
If you mix the oil with the aforesaid clarified butter, it will be far better and serve for a most dainty dish and, indeed, a great rarity.
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