Anchovy Paste

Anchovy Butter is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic paste of anchovies, butter and spices preserved with a topping of melted butter. The full recipe is presented here and I hope you enjoy this classic British version of: Anchovy Paste.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes British Recipes

This is a classic recipe for a Victorian version of Anchovy Paste that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

Scrape half a pound of anchovies very clean; remove the bones, and pound the flesh in a mortar until quite smooth; add one pound of fresh butter, a teaspoonful of mace and nutmeg, mixed, and a saltspoonful of cayenne, mix well together, and let it stand for six hours, then pot, and pour on the top of each pot a slight covering of melted butter, just warm.

Anchovies, 1/2lb.; butter 1lb; mace, half teaspoonful; nutmeg, half teaspoonful; cayenne, 1 saltspoonful.

Modern Redaction

Ingredients:

225g anchovies
450g butter
1/2 tsp ground mace
1/2 tsp freshly-grated nutmeg
1/4 tsp (generous) cayenne pepper
100g butter, melted and cooled

Method:

Scrape the skins of the anchovies to remove then take off the heads and remove the bones. Place the flesh in a mortar and pound until quite smooth.

Soften the butter and place in a bowl. Scrape the anchovy paste from the mortar and add to the butter along with the spices. Beat together until smooth and thoroughly blended. Divide the paste between individual ramekins.

Pour the melted butter (this should be just warm) over the top then place in the refrigerator to chill (the melted butter will form a seal and act to preserve the paste.

Find more Traditional Victorian Recipes Here