Lominsan anchovies─delicious! What you do is, pack 'em in a pot of salt for a few weeks, craven style─no head or guts, haha! Soak 'em, take out the bones, and pestle with butter and bread crumbs. And spices, of course! Two kinds of pepper, and I like a bit o' cinnamon, nutmeg, and ginger.
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