I tried my hand at Mrs. Beeton's Anchovy Butter this week, drawn in by the promise of a savory, umami-rich spread. I found the process of pounding the anchovies in a mortar oddly satisfying, a tactile connection to the past. The surprise came when I mixed in the parsley—scalded and sieved, it added a subtle, sweet freshness that balanced the anchovies beautifully. This recipe is a treasure for the weeknight cook seeking a little luxury. The anchovy butter was delightful on toast for breakfast, and I suspect it would elevate a simple grilled steak or roasted vegetables for dinner. I moulded mine into little pats, as suggested, and they looked charming on the plate. It's a small effort for a big payoff in flavor. Keep some in the fridge for a quick, indulgent treat on a busy evening.