Anchovy Butter is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic sauce of butter combined with pounded anchovies, nutmeg, mace and cayenne pepper. The full recipe is presented here and I hope you enjoy this classic British version of: Anchovy Butter.
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This is a classic recipe for a Victorian version of Anchovy Butter 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 the skins of twenty good sized anchovies, remove the bones and the heads, and pound the flesh in a mortar until it is quite smooth, then take out the flesh and rub it back into the mortar through a hair sieve; add one pound fresh butter, a teaspoonful of grated nutmeg, the same quantity of mace, and three parts of a saltspoonful of cayenne pepper. Mix the whole thoroughly together. If for table use serve in moulded shapes, but for preservation it may be kept in galleypots or jars, in the pantry, or other cool place.
Anchovies, 20; butter, 1lb; nutmeg, one teaspoonful; mace, one teaspoonful; cayenne, three parts of a saltspoonful.
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. Scrape the flesh from the mortar with a spoon, place in a fine-meshed sieve then rub through the sieve to purée with the back of a spoon.
Soften the butter and place in a bowl. Add the anchovy purée and the spices then beat together until smooth and thoroughly blended. If you wish to use for the table then pack into ramekins and chill in the refrigerator until set. If you wish to store the butter then pack into sterilized jars, seal and store in the refrigerator.
Anchovies, 20; butter, 1lb; nutmeg, one teaspoonful; mace, one teaspoonful; cayenne, three parts of a saltspoonful.