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Anchovy Butter

This is very useful and can be used to spread on slips of toast as a relish, or may be employed in making anchovy sauce for fish, or be served in pats garnished with parsley. Clean bone and beat in a mortar to a paste one part of anchovies to two parts of fresh butter and add four ounces more butter. Pass through a sieve. Some cooks add spices and other finely-chopped parsley that has been scalded. Cayenne pepper and nutmeg may also be added to taste. Black or Brown Butter Place in a stewpan over the fire about half a pound of butter, leaving it there until it browns and then cool. In another pan put a teacupful of vinegar and a little pepper and boil until reduced one-third. When the butter is quite cold put in the pepper and vinegar and again warm it over the fire, stirring it well, but do not allow it to boil; when thoroughly mixed together, pour off into pots.