Hazel-Nut Butter

Place four ounces of butter in a pan on the fire, and as soon as the froth falls, skim it carefully, and leave it on the fire until it begins to brown slightly, then let it settle and pour off the clear part; season with salt, pepper, and lemon-juice, and throw this over fish or any other article, after straining it through a fine strainer.

Cold Butters