Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
6 tbsp butter or margerine
2 tbsp anchovy paste or 6 anchovy fillets, mashed
1 - Combine softened butter or margerine with anchovy paste or mashed fillets.
2 - Beat until evenly mixed.
3 - Use as spread on rolls or loaves to be heated, or use in sandwiches.
4 - Or spread thin slices of bread with the anchovy butter before adding chopped egg salad or similar fillings
Makes about 1/2 cp filling.
Other uses for anchovy butter: Spread on sliced tomatoes, serve as
garnish on broiled fish. Also spread anchovy butter on hot broiled fish