Wash twelve or fifteen anchovies in cold water, and dry them thoroughly. Remove the fillets from the bones, pound them smoothly with three ounces of butter, rub the whole through a fine sieve, and put aside.

Anchovy Butter

Take the bones from six anchovies, wash the fillets and dry them upon a cloth, pound them well in a mortar; add six ounces of fresh butter, mix well together, and proceed as in the last.