This is a traditional recipe with fresh anchovies making a milder flavoured butter, perfect with pan fried lamb chops/steaks.
Yields: 1 cup
Time: 10 minutes
12 Fresh Anchovies
¾ Pound Butter
1 Pinch Cayenne pepper
¼ teaspoon grated nutmeg
¼ teaspoon ground mace
Scrape the skin from the anchovies, take the flesh from the bones, pound it smooth in a mortar; rub through a fine sieve, put the anchovies into the mortar with the butter, cayenne, grated nutmeg and mace, beat together until thoroughly blended.
If you are going to serve it cold, mould the butter in small shapes, and turn it out.
To keep for later, press the butter into jars, and keep cool.