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Potted Anchovies
Preserves

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);

POTTED ANCHOVIES.
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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