A foolproof savory & highly seasoned potted cheese including anchovies for toast (preferred) or crackers; a bit of a devil too.

The original recipe from the Fanny Hill Cook Book bears a name too revolting to repeat. The Editor’s recipe is a considerable departure anyway. Whatever we call it, this version of traditional potted food makes an intriguing starter or snack. 

• ½ lb unsalted butter
• 1 lb cream cheese or farmers’ cheese or a mixture of the two
• 2 Tablespoons anchovy paste
• 3 Tablespoons capers
• ½ teaspoon, more or less, cayenne
• 3 Tablespoons chopped chives or scallion greens
• 2 Tablespoons Dijon mustard
• 1 Tablespoon paprika
• 2 Tablespoons fino or amontillado Sherry

Cram everything into a food processer, blast it up and spoon the seasoned chees into pots: Chill before serving. 

Note:

-Among too many other differences to note, the original recipe stipulates the use of dry vermouth rather than Sherry. You also could opt for a dry grade of Madeira, at least as dry as Madeira gets. A good cheap fake choice is Paul Masson.