Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Butter | 1 tbsp (14g) | 102 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pint of melted butter
- 1 1/2 tablespoonfuls of anchovy essence to 1/2 pint of melted butter
- 6 anchovies
- 1 small bunch of parsley
- 2 dishes
- 4 small pats
- 4 anchovies
- 1/2 pint
- 2 soles
- cayenne
Directions
_Ingredients._—To every lb. of butter allow 6 anchovies, 1 small bunch of parsley. _Mode._—Wash, bone, and pound the anchovies well in a mortar; scald the parsley, chop it, and rub through a sieve; then pound all the ingredients together, mix well, and make the butter into pats immediately. This makes a pretty dish, if fancifully moulded, for breakfast or supper, and should be garnished with parsley. _Average cost_, 1_s._ 8_d._ _Sufficient_ to make 2 dishes, with 4 small pats each. _Seasonable_ at any time.
ANCHOVY SAUCE, for Fish.
_Ingredients._—4 anchovies, 1 oz. of butter, ½ pint of melted butter, cayenne to taste. _Mode._—Bone the anchovies, and pound them in a mortar to a paste, with 1 oz. of butter. Make the melted butter hot, stir in the pounded anchovies and cayenne; simmer for 3 or 4 minutes; and, if liked, add a squeeze of lemon-juice. A more general and expeditious way of making this sauce is to stir in 1½ tablespoonfuls of anchovy essence to ½ pint of melted butter, and to add seasoning to taste. Boil the whole up for 1 minute, and serve hot. _Time._—5 minutes. _Average cost_, 6_d._ for ½ pint. _Sufficient_, this quantity, for a brill, small turbot, 2 soles, &c.