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Green Butter

One sound peeled shallot, one-quarter bean peeled garlic, two branches well-cleaned parsley, one branch fresh watercress, three-quarters of an ounce fresh butter, one and a half saltspoons salt, one-half saltspoon cayenne pepper. Place all these in a mortar, except the butter, and pound to a pulp; add now the butter and pound again until the whole is well thickened. Pass through a strainer into a bowl, keep in a cool place and use as required.