Anchovy Butter
INGREDIENTS. -To every 1/2 lb. of butter allow 6 anchovies, 1. small bunch of parsley. AVERAGE COST, lb., 1s. 2d.
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 THE ANCHOVY. make the butter into pats immediately.
This makes a pretty dish, if fancifully moulded, for breakfast or supper, and should be garnished with parsley.
SEASONABLE at any time.
Anchovy Canapés. - INGREDI- ENTS.-2 slices of stale bread, 8 anchovies, 2 eggs, butter for frying. AVERAGE COST, 9d.
Cut the bread one third of an inch thick and stamp out with a cutter small rounds about the size of a penny and fry a nice golden brown in the butter. Bone and fillet the anchovies and boil the eggs hard.
Curl two fillets on each croûton and fill up the centre with the white of egg chopped fine and the yellow rubbed through a sieve.
SEASONABLE at any time.