1 lb. shelled cooked shrimp or prawns, but retain shells
12 oz. (1 1/2 c.) butter
1 lb. filleted cod or fresh haddock
1 tsp. anchovy essence or paste
3 filleted anchovies
Good pinch of mace
Cayenne pepper

Shell the shrimp or prawns and put the washed shells on to boil in water to barely cover them, for 1/2 hour. Strain the liquid and then simmer the cod or haddock in it for 10 minutes. Lift out the fish and remove the skin, and reduce the fish stock until only about 1 tablespoon remains.

Put the fish into it with the mace, anchovy essence or paste, anchovies and cayenne to taste, and pound to a very smooth paste. Now add all but 2 oz. (2 tablespoons) of the butter and beat again until smooth. Put in the prawns (cut up if large) and transfer to a saucepan, heat together, but do not cook, for about 3 minutes until it is all amalgamated, then press into a deep china dish.

When cool, melt the rest of the butter and pour over the top, chill until wanted for use. When cut, it looks and tastes like a soft pink butter, studded profusely with prawns. Serve with crisp toast or on crisp lettuce. Serves 6.