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Sardine Butter

This preparation is very good spread on toast or made into sandwiches. Take twelve sardines and wash them quickly in cold water. Scrape off the skin, remove the bones, and pound the flesh in a marble mortar with a piece of fresh butter, and add butter gradually till the quantity mixed in equals half a pound. Add salt and cayenne pepper to taste, and work the preparation into a smooth paste. If sardines preserved in oil--such as are imported in small bottles and boxes--are used, do not wash the fish: do nothing but scrape off the skin and remove the bones. Press the paste into a jar or into small potting-pans, and store for use. Anchovies may be prepared in the same way as sardines. If liked, a little ground mace may be added with the cayenne pepper.