Anchovy Sauce


  • 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.