Put into a stewpan eight spoonfuls of demi-glaze, or three of broth
When boiling, add one ounce of anchovy butter
Stir continually till melted
Serve where directed
Original Text
147. Anchovy Butter Sauce.—Put into a stewpan eight spoonfuls of demi-glaze, or three of broth; when boiling, add one ounce of anchovy butter; stir continually till melted: serve where directed.