BANA CAULDA (HOT BUTTER)

PEEL TWELVE LARGE CLOVES OF GARLIC. THINLY SLICE INTO A
ONE QUART SAUCEPAN. ADD FOUR OUNCES OF FLAT FILET
ANCHOVIES. COVER BOTTOM OF PAN WITH OLIVE OIL. PUT ON
MEDIUM HEAT. COOK TIL GARLIC IS SOFT. DO NOT BROWN.
MASH GARLIC AND ANCHOVIES WITH A FORK TIL FINE. ADD ONE
POUND OF BUTTER. STIR TIL BUTTER MELTS AND COMES TO A SOFT BOIL.
USING A FORK, DIP CABBAGE OR VEGETABLES OF CHOICE IN MIXTURE.
USE SLICED BREAD TO CATCH THE DRIPPINGS.

Submitter comment: THIS IS A TRADITIONAL ITALIAN MEAL.

Where learned: MICHIGAN ; CLINTON TOWNSHIP

Date learned: 11-00-1982