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Smash 4 fat allspice berries and the mace to a powder using a pestle and mortar.
Chop 30g anchovies and put them in a small pan along with the 15g butter, mace and allspice.
Heat gently, stirring and bashing with a wooden spoon, until the anchovies disintegrate into the butter and darken a little.
Once the mixture is more or less smooth, stir in ½ tsp ground ginger, ½ tsp ground cinnamon and 1 tsp chopped lovage (or celery leaves), followed by 1 level tsp fine dry white breadcrumbs.
Transfer to a mini food chopper, add 1 tsp water and a pinch of salt and blitz to a smooth paste.
Scrape into a small dish, cover and refrigerate.