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Anchovy Paste

Take a dozen anchovies, scrape them clean, raise the flesh from the bones, and pound them most thoroughly in a mortar; then press them through a fine sieve. Add about two ounces of butter melted, but not hot. The less butter used the stronger will be the flavour of the anchovies. Time, about half an hour. Probable cost, 1s. Sufficient for a small jar.