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Ingredients.—To every lb. of butter allow 6 anchovies, 1 small bunch of parsley. Mode.—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 make the butter into pats immediately. This makes a pretty dish, if fancifully moulded, for breakfast or supper, and should be garnished with parsley. Average cost, 1s. 8d. Sufficient to make 2 dishes, with 4 small pats each. Seasonable at any time.