Anchovy Butter from Modern Cookery for Private Families by Eliza Acton
Scrape the skin quite clear from a dozen fine mellow anchovies, free the flesh entirely from the bones, and pound it as smooth as possible in a mortar; rub it through the back of a hair-sieve with ...
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Ingredients
- cayenne, small ½ saltspoonful
- butter, ¾ lb.
- Fine anchovies, 12
- rose pink (if used), ½ teaspoon.
- nutmeg and mace, each more than twice as much
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