Soak eight anchovies for three or four hours, changing the water
every hour. Then put them into a sauce-pan with a quart of cold
water. Set them on hot coals and simmer them till they are
entirely dissolved, and till the liquid is diminished two-thirds.
Then strain it, stir two glasses of red wine, and add to it about
half a pint of melted butter.
Heat it over again, and send it to table with salmon or fresh cod.