Put into a stew-pan a quarter of a pound of fresh butter, the macaroni, twelve ounces of Parmesan and Gruyere cheese mixed, and about a quarter of a pint of some good sauce, white sauce.
Take a large vegetable marrow, peel it, cut it open, remove all the pips, and place it in a stew-pan with about two ounces of fresh butter.
Serve it up with a sauce over, made of cullis, fresh butter, cayenne, anchovie essence, and lemon pickle.
Bake one hour in a hot oven, basting every ten minutes, first with melted butter or dripping, then with fat in dripping-pan as it is tried out.
Add one cup boiling water, cover closely and cook slowly until meat is tender (about four or five hours), turn occasionally, add only sufficient water to prevent meat burning.
Have ready a puff-paste made of five ounces of sifted flour, and a quarter of a pound of fresh butter.
A quarter of a pound of fresh butter, or a pint of cream.
Then add one spoonful of dry mustard, one cup of cream sauce, and two ounces of fresh butter.
In a frying pan put three ounces of fresh butter, and one-half cup of fresh bread crumbs, and fry until the crumbs are golden yellow.
Put in a saute pan one ounce of fresh butter, and when hot add the cut-up artichoke bottoms, and season with salt and pepper.
CREAM WINE SOUP Put one cup of white wine and one-half cup of cold water on to boil, add a few pieces of stick cinnamon and seven lumps of cut loaf sugar; while boiling scald a cup of sweet cream in double boiler.
VEAL SOUP Boil a piece of veal, off the neck, and one or two veal bones in two quarts of water, add a sprig of parsley, one onion, cut up into small pieces.
Heat a spoon of butter in a spider, add a spoon of flour, stir briskly, but do not let it get black; pour boiling water over it, add salt and caraway seeds.
Drain and boil slowly for one hour in water containing one-half teaspoon of baking soda, drain and boil again very gently in fresh water; when the lentils are tender drain off most of the liquid and return to the fire.
Gather the buds or earliest flowers of the elder-bush; simmer these in fresh butter, or sweet lard; it makes a healing and cooling ointment for the skin, in cutaneous diseases.
Cut the crumb of a stale loaf in slices a quarter of an inch thick: form them into diamonds or half-diamonds, or in any other way: fry them in fresh butter.
To a quart of pickled shrimps put two ounces of fresh butter, and stew them over a moderate fire, stirring them about.
Heat two tablespoons of fresh butter in a spider, add four tablespoons of flour to it and brown to light golden brown, then add one quart water, stirring constantly.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "fresh butter" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
