Anchovy Salad. — Wash six anchovies
in water, remove the bones and the iusides, and
also the heads, fins, and tails. Put them on a
dish with two large lettuces cut small, half a
dozen young onions, a salt-spoonful of chopped
parsley, and a sliced lemon. Pour over them
the juice of a lemon mixed with salad-oil✪ Anchovy Salad,
and send to table. Time to prepare, ten
minutes. Probable cost, 6d. Sufficient for a
small dish.
Anchovy Sauce. — Take six anchovies,
cut off their heads, and wash them well, then
let them boil gently in a quarter of a i>int of
water until they are dissolved. Strain the
liquid, and add to it a pnt of melted butter,
cayenne and nutmeg to taste, and two table-
spoonfuls of port wine. Serve with the fish.
The sauce should be poured over boiled fish and
round fried fish. Time to boil, half an hour.
Sufficient for a medium-sized dish of fish.
Probable cost, 8d., exclusive of the wine.
Anchovy Sauce (another way). — Cut the
heads off foiu- ancho\-ies, bone them, and pound
them in a mortar vnih. sufficient butter to make
a paste. Have ready a pint of melted butter✪ Anchovy Sauce,
I and mix it gradually and smoothly with the
paste. Add cayenne pepper to taste, and the
juice of half a lemon, and let all boil up for a
minute, stirring all the time. Time to boil,
five minutes. Sufficient for a medium-sized
dish of fish. Probable cost, 8d.
Anchovy Sauce (another way). — A quick
and easy way of making anchovy sauce is to
I stir- two or thi'ee spoonfuls of prepared
ANC
(13 )
APP
of iinchovy, which may be bought at any
grocer's, into a pint of melted butter. Let
the sauce boil, and flavour -with lemon-juice.
Time, ten minutes to boil. Probable cost, 4d.
Sufficient, two tea-spoonfuls to a pint.
Anchovy Sauce for Beef.— Soak four
anchovieb in water for half an hour, then re-
move the bones, and cut the Hesh into small
pieces. Dredge some flour thickly over these,
and fry them in a little butter over a gentle
fire for five or six minutes. Pour half a pint of
stock broth over them, add salt and pejDper if
required, and an inch or two of cucmnber cut
into dice. Simmer the sauce gently, and before
sending to table stir into it a tea-spoonful of
bruised capers✪ Anchovy Sauce for Beef. Time to simmer, twenty
minutes. Pi'obable cost, 6d. Sufficient for five
or six i^ersons.
Anchovy Sauce for Salmon.— Incor-
jDorate with a pint of boiling melted butter a
couple of tea-spoonfuls of essence of anchovies,
and add cayenne and lemon- juice to suit the
taste. A similar sauce may be made with
essence of shrimps ; but true shrimp sauce (con-
taining the meat of the shrimps) is nst usually
served with salmon. Time, ten minutes. Pro-
bable cost, 6d. Sufficient, two tea-spoonfuls of
the essence to a pint of sauce.
Anchovy Toast. — Wash five or six an-
chovies, and cirt ofi: their heads and fins. Fillet
thein — that is, take the backbone out and
divide the fish into two, from the shoulder to
the tail. Make some well-buttered toast, lay
the fish upon it, and add miistard and cayenne
to suit the palate ; or make the anchovy into a
paste {see Anchovy Paste), and spread it over
slices of toast, about half an inch thick. Six
anchovies are sufficient for two rounds of toast✪ Anchovy Toast.
Probable cost, 4d.
Page 139 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Anchovy Salad. — Wash six anchovies in water, remove the bones and the insides, and also the heads, fins, and tails. Put them on a dish with two large lettuces cut small, half a dozen young onions, a salt-spoonful of chopped parsley, and a sliced lemon. Pour over them the juice of a lemon mixed with salad-oil, and send to table. Time to prepare, ten minutes. Probable cost, 6d. Sufficient for a small dish.
Anchovy Sauce. — Take six anchovies, cut off their heads, and wash them well, then let them boil gently in a quarter of a i>int of water until they are dissolved. Strain the liquid, and add to it a pnt of melted butter, cayenne and nutmeg to taste, and two tablespoonfuls of port wine. Serve with the fish. The sauce should be poured over boiled fish and round fried fish. Time to boil, half an hour. Sufficient for a medium-sized dish of fish. Probable cost, 8d., exclusive of the wine.
Anchovy Sauce (another way). — Cut the heads off foiu- anchovies, bone them, and pound them in a mortar vnih. sufficient butter to make a paste. Have ready a pint of melted butter, I and mix it gradually and smoothly with the paste. Add cayenne pepper to taste, and the juice of half a lemon, and let all boil up for a minute, stirring all the time. Time to boil, five minutes. Sufficient for a medium-sized dish of fish. Probable cost, 8d.
Anchovy Sauce (another way). — A quick
and easy way of making anchovy sauce is to
I stir- two or thi'ee spoonfuls of prepared
ANC
(13 )
APP
of iinchovy, which may be bought at any grocer's, into a pint of melted butter. Let the sauce boil, and flavour -with lemon-juice. Time, ten minutes to boil. Probable cost, 4d. Sufficient, two tea-spoonfuls to a pint.
Anchovy Sauce for Beef.— Soak four anchovieb in water for half an hour, then remove the bones, and cut the Hesh into small pieces. Dredge some flour thickly over these, and fry them in a little butter over a gentle fire for five or six minutes. Pour half a pint of stock broth over them, add salt and pejDper if required, and an inch or two of cucumber cut into dice. Simmer the sauce gently, and before sending to table stir into it a tea-spoonful of bruised capers. Time to simmer, twenty minutes. Pi'obable cost, 6d. Sufficient for five or six persons.
Anchovy Sauce for Salmon.— IncorjDorate with a pint of boiling melted butter a couple of tea-spoonfuls of essence of anchovies, and add cayenne and lemon- juice to suit the taste. A similar sauce may be made with essence of shrimps ; but true shrimp sauce (containing the meat of the shrimps) is nst usually served with salmon. Time, ten minutes. Probable cost, 6d. Sufficient, two tea-spoonfuls of the essence to a pint of sauce.
Anchovy Toast. — Wash five or six anchovies, and cirt ofi: their heads and fins. Fillet thein — that is, take the backbone out and divide the fish into two, from the shoulder to the tail. Make some well-buttered toast, lay the fish upon it, and add miistard and cayenne to suit the palate ; or make the anchovy into a paste {see Anchovy Paste), and spread it over slices of toast, about half an inch thick. Six anchovies are sufficient for two rounds of toast. Probable cost, 4d.
Records on this page
Anchovy SaladAnchovy SauceAnchovy Sauce (another way)Anchovy Sauce for BeefAnchovy Toast