Anchovy Butter
From Catherine Owen's new cook book .., 1885
This is a good alternative for those who dislike raw fish.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 25. The excerpt below is the record exactly as published.
add cayenne, and pack in pots in the same way as 44 Culture and Cooking. the bloater. Thus you may pot odds and ends of any meat or fish you have, and as a little potted meat goes a long way, when you have a little lobster, a bit of chicken breast, or eyen cold veal, I adyise you to use it in this way ; you will then haye a little stock of dainties in the house to fall back on at any time for unexpected calls — a yery important thing in the country. Potted chicken or yeal requires either a little tongue or lean ham to giye flay or ; but failing these, a little rayigotte butter, beaten in after the meat is well pounded, is by no means a bad substitute. Many people like the flay or of anchoyies, but do not like the idea of eating raw fish ; for these anchoyy but- ter is yery acceptable. Take the anchoyies out of the liquor in which they are packed, but do not wash them, put them in twice their weight of butter
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Cook this with the app: pantry check, scaling, and the assistant.