Cassell's dictionary of cookery

Anchovy Butter (another way). — Take three anchovies, wash, bone, and pound them in- a mortar ; pull the stalks from a bunch of parsley, scald and chop it, and then pass it through a sieve. Mix these ingredients with half a pound of butter, and when quite blended make quickly into pats. Garnish with parsley. If prettily moulded it looks well on a suppertable. Average cost. Is. Anchovy Butter Sauce.— Add to half a pint of good brown sauce, or since Espagnole, a piece of anchovy butter half the size of an egg, and also some lemon -juice to conceal the salt taste produced by the butter. Mix thoroughly and serve. Anchovy Ketchup.— Put half a gallon of mild ale into a saucepan with two dozen pickled anchovies, three blades of mace, one tea-spoonful of sifted sugar, a little whole ginger, six small onions, a couple of cloves, and twonty black peppercorns. Let aU boil up once, then draw them from the fire, and allow them to simmer slowly for three-quarters of an hour. Strain through a fine hair sieve, and stir into the strained liquid two table-spoonfuls of mushroom ketchup. AMien it is quite cold, bottle it, and cork it securely. Probable cost, Is. 6d. per quart. Sufficient for twe quart bottles. Anchovy Omelette.— Take half a dozen salted anchovies ; soak them in warm water a quarter of an hour to freshen them a little. Cut off the flesh in strips. The fillets of anchovy, bottled in oil, sold at Italian warehouses, answer perfectly. Fry thin slices of bread, cut them into small squares, and on each square lay a little piece of anchovy. Beat up, rather more than for an ordinary omelette, a dozen eggs; season with pepper and s;ilt. With half the quantity make a large, flat, thin omelette, like a pancake. Do not turn it, but lay it on a liot dish. Over its surface distribute the pieces of fried bread and anchovy. With the remainder of the eggs make another omelette like the first. Lay it ovct the other with the underside uppermost. Set it a few minutes before the fire, or in a gentle oven, to make the two surfaces adhere, and serve with any savoury sauce that suits the taste. Time to fry, five minutes for each omelette. Sufficient for six persons. Probable cost, 2s. Anchovy Paste. — Take a dozen anchovies, scrape them clean, raise the flesh from the bones, and pound them most thoroughly in a mortar ; then press thc-m through a fine sieve. Add the same weight of butter melted, but not hot. The less butter used the stronger will be the flavour of the anchovies. Time, about half an hour. Probable cost, Is. Sufficient for a small jar. Anchovy Powder. — Pound seme anchovies in a mortar. Kub them through a hair sieve, and make them into a paste with diied and sifted flour. RoU them into cakes, then toast them before the fire, and rub them to powder. If the flavour is liked, grated lemonrind and cayenne may be added after the cakes are baked. Put the powder in a bottle, cork it closely, and it will keep for years. It is useful for flavouring purposes, and makes a nice relish i when sprinkled over sandwiches or toast. Time to prepare, about an hour. Probable cost. Is. for a half-pint bottle. A dessert-spoonful of powder wiU flavour half a pint of sauce.