Scrape the skin from a dozen fine anchovies, take the flesh from the bones, pound it smooth in a mortar; rub through a hair-sieve, put the anchovies into the mortar with three-quarters of a pound of fresh butter, a small quantity of cayenne, and a saltspoonful of grated nutmeg and mace; beat together until thoroughly blended. If to serve cold, mould the butter in small shapes, and turn it out For preservation, press the butter into jars, and keep cool.

2794. Anchovy Sandwiches

Anchovy Sandwiches made with the above, will be found excellent.

2795. Lobster Butter

Lobster Butter is made in the same manner as anchovy butter. A mixture of anchovy butter and lobster butter is considered excellent.

2796. Anchovy Toast

Anchovy Toast is made by spreading anchovy butter upon bread either toasted or fried.