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Ravigote Butter, for Sauces

Take two large table-spoonfuls of mixed tarragon, chervil, burnet, chives, and cress. Pick and wash them, and throw them into boiling water for two minutes; press the water from them in a cloth, put them on a plate, and mix with them a quarter of a pound of fresh butter, half a spoonful of chilli vinegar, and a little pepper and salt. When these ingredients are thoroughly blended, turn the whole into a basin, and put it in a cool place till wanted. If all these herbs cannot be procured, good ravigote butter may be made with tarragon and chervil only.