Anchovy Sauce

A historical recipe from Modern cookery for private families, by Eliza Acton (1882).

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A historical recipe

Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

To half a pint of good melted butter add three dessertspoonsful of essence of anchovies, a quarter of a teaspoonful of mace, and a rather high seasoning of cayenne;
or pound the flesh of two or three fine mellow anchovies very smooth, mix it with the boiling butter, simmer these for a minute or two, strain the sauce if needful, add the spices, give it a boil, and serve it.
Melted butter, 1/2 pint;
essence of anchovies, 3 dessertspoonsful;
mace, 1/4 teaspoonful;
cayenne, to taste.
Or, 3 large anchovies finely pounded, and the same proportions of butter and spice.