The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.53
SUMMER2017

Lime Butter

Limes

This is a superb recipe from Jane Grigson, quoted in full, because it requires no improvement and we admire her besides. Generous and kind, she credits a Skeffington Ardron for it. From the Fish Book:

“To 60g (2 oz) lightly salted butter, add 2 teaspoons fresh lime juice, 2 teaspoons grated [lime] peel, I teaspoon chopped chives, a pinch of powdered thyme, and a very small pinch of grated ginger.” (Fish 15)

Note:

- The Editor does not recommend powdered thyme for much, but likes this butter so much that she advises you to stock it--in tiny plastic 1 oz jars.

- Mrs. Grigson also includes a mushroom butter in her Fish Book that is somewhat problematical as described, so add a step and puree the butter in a food processor:

“Cream 250 g (8 oz) unsalted butter. Add 3 large cloves of garlic, finely chopped; 75 g (2 ½ oz) mushrooms, finely chopped; a slice of cooked ham, finely chopped; and 60 g (2 oz) chopped parsley; finally, add salt and freshly ground black pepper.” (Fish Book 16)”

As good as this butter tastes with both a lamb chop or a beefsteak, we have not found a fish that seems a suitable mate, other than smoked haddock, which usually does not need it because we like to simmer it in milk with mushrooms and bacon.