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Anchovy Butter
From Miss Parloa's kitchen companion, 1887
Serves 4
This butter may be used in various kinds of fish sauces.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 249. The excerpt below is the record exactly as published.
anchovy butter, a table-spoonful of lemon juice, and salt enough to season the sauce. As the an- chovy butter is salted, one must taste the sauce to ascertain how much salt to use. This sauce may be used with all kinds of fish dishes. 478 MISS PARLOA'S KITCHEN COMPANION. Anchovy Butter. Pour the brine from a bottle of anchovies, and soak the fish for two hours in cold water. Drain and wipe them. Remove the bones, and place the fish in a mortar, with two table-spoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.