Potted Anchovies is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preserving anchovies by pounding to a paste with spices and butter before packing into ramekins and sealing with melted clarified butter. The full recipe is presented here and I hope you enjoy this classic British version of: Potted Anchovies.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
POTTED ANCHOVIES are made in the same way, by adding pounded mace, cayenne, and nutmeg to taste. (see recipe 227 for Anchovy Butter or Paste).
Thoroughly wash the anchovies, fillet them and remove any bones then pound to a paste in a mortar along with the spices. Soften the 225g butter then gradually mix with the anchovy paste until smooth and the fish is evenly distributed through the butter.
Pack the anchovy paste into small pots or ramekins. To preserve the butter all the air must be excluded and the easiest way to do this is to top the mixture with melted and cooled ghee (clarified butter).
Transfer to the refrigerator until the ghee sets then cover with clingfilm and store in a cold larder or in the refrigerator.
