Anchovy Sauce
Melt one-half pint of good, fresh butter and stir in one and one-half dessertspoon of essence of anchovy, and a dash of cayenne pepper. Warm and stir thoroughly and serve with either boiled or fried fish.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Melt one-half pint of good, fresh butter and stir in one and one-half dessertspoon of essence of anchovy, and a dash of cayenne pepper. Warm and stir thoroughly and serve with either boiled or fried fish.