Recipes > Sauces & Spreads > Butters > Anchovy Butter

Anchovy Butter


To every pound of butter allow 6 anchovies, 1 small bunch of parsley.


Wash, bone, and pound the anchovies well in a mortar; scald the parsley, chop it, and rub through a sieve; then pound all the ingredients together, mix well, and make the butter into pats immediately. This makes a pretty dish, if fancifully moulded, for breakfast or supper, and should be garnished with parsley.

Sufficient to make 2 dishes, with 4 pats each.

Seasonable at any time.


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The Book of Household Management (1861).

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