Finely chopped spinach with other green herbs such as mint, parsley and sage mixed into butter and formed into balls. Served as an accompaniment to roast meat.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

327. ANCHOVY FILLETS AND GREEN BUTTER (Hertfordshire)

Green butter is made thus: Take some good fresh watercress and pick all the leaves off the stalks, chop them finely, then dry in a cloth, and add them to some fresh butter till it becomes a bright green colour. Season with cayenne pepper and salt, and mould it with an ordinary butter spoon. Dish these in a pile, and on each lay two small anchovy fillets crossways.