• melted butter, ½ pint
• essence of anchovies, 3 dessertspoonsful
• mace, ¾ teaspoon
• cayenne, to taste. Or, 3 large anchovies finely pounded, and the same proportions of butter and spice.

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.