[Sca-cooks] Butter on a Spit

[Johnna Holloway]

While doing the butter search this am, I came across the following  
recipe by Markham.

To roast a pound of Butter curiously and well, you shall take a pound  
of sweet Butter and beate it stiffe with sugar, and the yolkes of  
egges; then clap it round-wise about a spit, and lay it before a soft  
fire, and presently dredge it with the dredging before appointed for  
the Pigge; then as it warmeth or melteth, so apply it with dredging  
till the butter be ouercomed and no more wil melt to fall from it,  
then roast it browne, and so draw it, and serue it out, the dish being  
as neatly trim'd with sugar as may be,

Markham, G. Countrey contentments, or The English husvvife. 1623  
edition.

To roast a pound of Butter well
To roast a pound of Butter curiously and well, you shall take a pound  
of sweete Butter and beate it stiffe with Sugar, and the yolkes of  
egges, then clap it round|wise about a spit, and lay it before a soft  
fire, and presently dredge it with the dredging before appointed for  
the Pigge: then as it warmeth or melteth, so apply it with dredging  
till the butter be ouercomed and no more will melt to fall from it,  
then roast it browne, and so draw it, and serue it out, the dish being  
as neatly trim'd with sugar as may be. page 93

Markham, G. The English house-vvife. 1631

Is this any worse than the new fangled treat of deep fried butter  
balls which are balls of butter dipped in a batter and deep fried?

Johnna