(or Anchovy Paste)
Pounded anchovies with hot spices and butter (Eaton 1822, etc).
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
ANCHOVY PASTE. Pound them in a mortar, rub the pulp through a fine sieve, pot it, cover it with clarified butter, and keep it in a cool place. The paste may also be made by rubbing the essence with as much flour as will make a paste; but this is only intended for immediate use, and will not keep. This is sometimes made stiffer and hotter, by the addition of a little flour of mustard, a pickled walnut, spice, or cayenne.
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