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Butter for Cold Dishes

Pound the following ingredients in a mortar, and reduce them to a smooth paste:--One clove of garlic, six hard boiled yolks of eggs, a spoonful of capers, and a seasoning of mace and all-spice; moisten with a little tarragon vinegar and a glassful of salad-oil, and then add eight ounces of butter, with spinach-juice enough to make the butter green. Pound all till very smooth, and set it on ice to get firm, when it may be used for the decoration of cold meats, fish, salads, etc. Probable cost, 1s. 8d. to 2s., according to the price of butter.