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Anchovy Butter
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Ensure the anchovies are well-prepared for the best flavor.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 271. The excerpt below is the record exactly as published.
Anchovy Butter allow four full-sized anchovies. Scald, drain, and wipe them free from any trace of oil, pick out their spines, and pass them through the sieve. Work the anchovy pulp into four ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.