Prep 5 mins
Cook 1 hr
A variation found in a 1978 cookbook called "Ways to Prepare Meat".
- Soften the butter and blend in all the ingredients.
- Place in a small butter crock, cover and chill for about an hour.
- The butter can also be shaped into a roll and wrapped.
- When chilled, slice into rounds.
- Serve with beef, lamb and veal.