ANCHOVY BUTTER

Soak, bone, dry, and pound eight salted anchovies. Add twice their
bulk of fresh butter, mix thoroughly, press forcibly through a fine
sieve, add a little more butter and the juice of a lemon. Make
into small pats and keep in a cold place.

ANCHOVY BUTTER SAUCE

Prepare a pint of Brown Sauce according to directions elsewhere
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given and season with melted butter, lemon-juice, and anchovy
essence.

ANCHOVY SAUCE--I

Stir two tablespoonfuls of anchovy essence into one cupful of melted
butter. Season with cayenne and powdered mace.

ANCHOVY SAUCE--II

Pound three anchovies smooth with three tablespoonfuls of butter,
add two teaspoonfuls of vinegar and a quarter of a cupful of water.
Bring to the boil and thicken with a tablespoonful of flour rubbed
smooth in a little cold water. Strain through a sieve and serve
hot.

ANCHOVY SAUCE--III

Add a tablespoonful of anchovy paste to a cupful of Drawn-Butter