Potted Anchovies

Ingredients

• 3 oz anchovies
• 6 oz butter
• 1/3 teaspoon mace
• 1/6 teaspoon cayenne
• nutmeg
• a very small portion rose-pink

Instructions

1. Scrape the anchovies very clean and raise the flesh from the bones.
2. Pound the flesh to a perfect paste in a marble or Wedgwood mortar.
3. Press the paste through a hair-sieve reversed using the back of a wooden spoon.
4. Weigh the pounded anchovies.
5. Pound the anchovies again with double their weight of the freshest butter, a high seasoning of mace and cayenne, and a small quantity of finely grated nutmeg.
6. If desired, add a very small portion of rose-pink for colour, using it sparingly.
7. Set the mixture in a cool place for three or four hours to harden.
8. Transfer the hardened mixture into potting pans.
9. If pouring butter over the top, ensure it is only lukewarm.