Anchovy Butter or Paste
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 2 dozen anchovies
- 1/2 lb fresh butter
Instructions
- Wash the anchovies thoroughly; bone and dry them, and pound them in a mortar to a paste.
- Mix the butter gradually with them, and rub the whole through a sieve.
- Put it by in small pots for use, and carefully exclude the air with a bladder, as it soon changes the colour of anchovies, besides spoiling them.