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Anchovy Sauce


  • 3 ounces of butter
  • about 2 teaspoonfuls of essence of anchovy


Use butter without salt; if salty, work it in cold water. Set the butter in a saucepan on the fire, and melt it slowly; then add the essence of anchovy; stir a few seconds, and it is done. More anchovy may be used if liked. It is served in a boat.


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Hand-Book of Practical Cookery (1884).

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