_Mode_.--Wash the anchovies thoroughly; bone and dry them, and pound
them in a mortar to a paste. Mix the butter gradually with them, and rub
the whole through a sieve. Put it by in small pots for use, and
carefully exclude the air with a bladder, as it soon changes the colour
of anchovies, besides spoiling them.

_Average cost_ for this quantity, 2s.

POTTED ANCHOVIES.

POTTED ANCHOVIES are made in the same way, by adding pounded mace,
cayenne, and nutmeg to taste.

ANCHOVY TOAST.

228. INGREDIENTS.--Toast 2 or 3 slices of bread, or, if wanted very
savoury, fry them in clarified butter, and spread on them the paste, No.
227. Made mustard, or a few grains of cayenne, may be added to the paste
before laying it on the toast.

ANCHOVY PASTE.--"When some delicate zest," says a work just
issued on the adulterations of trade, "is required to make the
plain English breakfast more palatable, many people are in the
habit of indulging in what they imagine to be anchovies. These
fish are preserved in a kind of pickling-bottle, carefully
corked down, and surrounded by a red-looking liquor, resembling
in appearance diluted clay. The price is moderate, one shilling
only being demanded for the luxury. When these anchovies are
what is termed potted, it implies that the fish have been
pounded into the consistency of a paste, and then placed in flat
pots, somewhat similar in shape to those used for pomatum. This
paste is usually eaten spread upon toast, and is said to form an
excellent _bonne bouche_, which enables gentlemen at
wine-parties to enjoy their port with redoubled gusto.
Unfortunately, in six cases out of ten, the only portion of
these preserved delicacies, that contains anything indicative of
anchovies, is the paper label pasted on the bottle or pot, on
which the word itself is printed.... All the samples of anchovy
paste, analyzed by different medical men, have been found to be
highly and vividly coloured with very large quantities of bole
Armenian." The anchovy itself, when imported, is of a dark dead
colour, and it is to make it a bright "handsome-looking sauce"
that this red earth is used.

BARBEL.

229. INGREDIENTS.--1/2 pint of port wine, a saltspoonful of salt, 2
tablespoonfuls of vinegar, 2 sliced onions, a faggot of sweet herbs,
nutmeg and mace to taste, the juice of a lemon, 2 anchovies; 1 or 2
barbels, accord