SC - lard, was Which books?

[Joyce A. Baldwin]

>I'll agree; it seems to me, too, that each table should get two sticks of
>butter.  All I can say is that in my most recent experience, that resulted
>in lots of wasted butter.

>From my experience, the amount you need can depend on how you make the
butter.  For example, my honey butter has about equal parts of honey and
butter.   So you obviously don't need as much butter. (But more honey!).  A
strong flavored butter such as mustard, garlic, or pepper tends to be used
more sparingly than a milder herbed butter.  Plus if you make your flavored
butter in the electric mixer,  as I do,  you inevitably wind up
incorporating a good bit of air into the butter and people dish out by
volume, not weight, so again, you need less butter.

After all this,  I too have usually found that 1 to 1 1/2 sticks (1/4 to
3/8 lb.) per table of 8 seems to work out pretty well.  And as Caitlin
NicFhionghuin just pointed out, it freezes well.  (Try throwing some of
that garlic butter on baked chicken at your next feast - yum!)  If it's got
a lot of garlic in it, double or triple wrap it as garlic will penetrate
every nook and cranny of your 'fridge, even if it is frozen. (Trust me, I
know this.)

Jocetta
Joyce A. Baldwin
Diva Extraordinaire

In the Society for Creative Anachronism:
Lady Jocetta Thrushleigh of Rowansgarth
Exchequer, Canton of Buckston on Eno
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