_Ingredients._—To every lb. of butter allow 6 anchovies, 1 small
bunch of parsley. _Mode._—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. _Average
cost_, 1_s._ 8_d._ _Sufficient_ to make 2 dishes, with 4 small pats
each. _Seasonable_ at any time.
ANCHOVY SAUCE, for Fish.
_Ingredients._—4 anchovies, 1 oz. of butter, ½ pint of melted butter,
cayenne to taste. _Mode._—Bone the anchovies, and pound them in a
mortar to a paste, with 1 oz. of butter. Make the melted butter hot,
stir in the pounded anchovies and cayenne; simmer for 3 or 4 minutes;
and, if liked, add a squeeze of lemon-juice. A more general and
expeditious way of making this sauce is to stir in 1½ tablespoonfuls
of anchovy essence to ½ pint of melted butter, and to add seasoning
to taste. Boil the whole up for 1 minute, and serve hot. _Time._—5
minutes. _Average cost_, 6_d._ for ½ pint. _Sufficient_, this quantity,
for a brill, small turbot, 2 soles, &c.