Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    anchovies -- chopped
  10                    shallots -- chopped
   1      handful       horseradish -- scraped
   4      blades        mace
   1      quart         white wine
   1      pint          anchovy liquor
   1      pint          claret
  12                    cloves
  12      whole         peppercorns

Preparation:

Chop twenty-four anchovies, bones and all, ten shallots..., a handful of scraped horse-radish, four blades of mace, 1 quart of white wine, one pint of anchovy liquor, one pint of claret, twelve cloves and twelve peppercorns; boil them together until reduced to a quart; strain and bottle for use. Two spoonfuls will be sufficient for a pound of butter.