Anchovies pounded with strong spices, eg. mace and cayenne, and butter (Acton 1845, Mrs.B, etc)
Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);
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-grated nutmeg; set the mixture by in a cool place for three or four "hours to harden it before it is put into the potting pans. If butter be poured over, it must be only lukewarm; but the anchovies will keep well for two or three weeks without. A very small portion of rose-pink may be added to improve the colour, but unless it be sparingly used, it will impart a bitter flavour to the preparation. The quantity of butter can be increased or diminished in proportion as it is wished that the flavour of the anchovies should prevail.
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