INGREDIENTS.--4 anchovies, 1 oz. of butter, 1/2 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 1-1/2 tablespoonfuls of anchovy essence to 1/2 pint of melted butter, and to add seasoning to taste. Boil the whole up for 1 minute, and serve hot.
Time.--5 minutes.
Sufficient, this quantity, for a brill, small turbot, 3 or 4 soles, &c.
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 1-1/2 tablespoonfuls of anchovy essence to 1/2 pint of melted butter, and to add seasoning to taste. Boil the whole up for 1 minute, and serve hot.
Time.--5 minutes.
Sufficient, this quantity, for a brill, small turbot, 3 or 4 soles, &c.
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