Anchovy Sauce

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 6 days ago
Not a recipe: No

Ingredients (8)

Sauce

half a pint of good melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three dessertspoonsful of essence of anchovies ↝ Fish, anchovy [Fish]
a quarter of a teaspoonful of mace ↝ Spices, mace, ground [Spices and Herbs]
a rather high seasoning of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
pound the flesh of two or three fine mellow anchovies very smooth
the same proportions of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the same proportions of spice ↝ Spices, mace, ground [Spices and Herbs]
the same proportions of spice ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (2)

To half a pint of good melted butter add three dessertspoonsful of essence of anchovies, a quarter of a teaspoonful of mace, and a rather high seasoning of cayenne.
Or, pound the flesh of two or three fine mellow anchovies very smooth, mix it with the boiling butter, simmer these for a minute or two, strain the sauce if needful, add the spices, give it a boil, and serve it.

Original Text

ANCHOVY SAUCE.

To half a pint of good melted butter add three dessertspoonsful of essence of anchovies, a quarter of a teaspoonful of mace, and a rather high seasoning of cayenne; or pound the flesh of two or three fine mellow anchovies very smooth, mix it with the boiling butter, simmer these for a minute or two, strain the sauce if needful, add the spices, give it a boil, and serve it.

Melted butter, 1/2 pint; essence of anchovies, 3 dessertspoonsful; mace, 1/4 teaspoonful; cayenne, to taste. Or, 3 large anchovies finely pounded, and the same proportions of butter and spice.

Notes

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