Anchovy Butter is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic butter flavoured with anchovy fillets and spices that is typically used as a flavouring or as a garnish for fish. 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 the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 128.—ANCHOVY BUTTER
Cleanse well six anchovies, and pound them in a mortar with two ounces of butter, a pinch of cayenne, a little nutmeg, and a dessert-spoonful of anchovy; rub this through a hair sieve, and use as directed.
Pound together the anchovy fillets and butter in a mortar then mix in the cayenne pepper, nutmeg and anchovy essence with a spoon until thoroughly combined. Rub through a fine-meshed sieve then place on a sheet of clingfilm. Roll into a log then keep in the refrigerator until needed. Cut into slices and use as a garnish.
