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Anchovy Butter
From Modern cookery, in all its branches, 1884
Serves 8
Can be used in sauces or for sandwiches.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 145. The excerpt below is the record exactly as published.
ANCHOVY BUTTER. (Excellent.') Scrape the skin quite clear from a dozen fine mellow anchovies, free the flesh entirely from the bones, and pound it as smooth as pos- sible in a mortar ; rub it through the back of a hair- sieve with a wooden spoon ; wipe out the mortar, and put back the anchovies with three quarters of a pound of very fresh butter, a small half- saltspoonful of cayenne, and more than twice as much of finely grated nutmeg, and freshly pounded mace
Cook this with the app: pantry check, scaling, and the assistant.