Tuesday, December 22, 2009

Black Butter

According to Chest of Books.com, Black Butter is a sauce that is normally served with Fish or eggs. It can also be used on bread and other items. According to christmasarchives.com, Black Butter was also a dish that would have been served in Jane Austen’s household. The recipe would have possibly been brought back by one of their seafaring friends or brothers. There is an excellent article about Black Butter here, at Jane Austen’s World. (http://janeaustensworld.wordpress.com/2009/12/12/black-butter-a-christmas-recipe-popular-in-jane-austens-day/)

Take 4 pounds of full ripe apples, and peel and core them. Meanwhile put into a pan 2 pints of sweet cider, and boil until it reduces by half. Put the apples, chopped small, to the cider. Cook slowly stirring frequently, until the fruit is tender, as you can crush beneath the back of a spoon. Then work the apple through a sieve, and return to the pan adding 1lb beaten (granulated) sugar and spices as following, 1 teaspoon clove well ground, 2 teaspoons cinnamon well ground, 1 saltspoon allspice well ground. Cook over low fire for about ¾ hour, stirring until mixture thickens and turns a rich brown. Pour the butter into into small clean jars, and cover with clarified butter when cold. Seal and keep for three months before using. By this time the butter will have turned almost black, and have a most delicious flavour. ( Taken from: http://www.christmasarchives.com/black_butter.html)

You can also purchases Black Butter here: http://www.lamarewineestate.com/shop/index.php?app=gbu0&ns=catshow&ref=PRESERVES

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