Potted Anchovies

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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  • Anchovies pounded, 3 oz.
  • butter, 6 oz.
  • mace,


Scrape the anchovies very clean, raise the flesh from the bones, and pound it to a perfect paste in a Wedgwood or marble mortar; then with the back of a wooden spoon press it through a hair-sieve reversed. Next, weigh the anchovies, and pound them again with double their weight of the freshest butter that can be procured, a high seasoning of mace and cayenne, and a small quantity of finely-grat