Anchovy Butter
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- To every lb. of butter
- 6 anchovies
- 1 small bunch of parsley
Instructions
- Wash, bone, and pound the anchovies well in a mortar;
- scald the parsley, chop it, and rub through a sieve;
- then pound all the ingredients together, mix well, and make the butter into pats immediately.
- This makes a pretty dish, if fancifully moulded, for breakfast or supper, and should be garnished with parsley.