6 to 8
Anchovies make great appetizers, as the seventeenth-century English writer Thomas Flatman observed: To quicken appetite it will behoove ye To feed courageously on good Anchovie. Anchovy butter is particularly good on grilled sword-fish, tuna, and steak.
Place the anchovies in a mortar and mash to a paste with a pestle. Or mash them in a small bowl using the back of a wooden spoon. Add the butter and pepper and beat until smooth.
Place the butter at the bottom edge of a piece of parchment paper or plastic wrap and roll it into a compact cylinder. Store the butter in the refrigerator or freezer. Cut of