Cassell's dictionary of cookery

a quart of old ale for a quarter of an houj-, let it stand till it is cold; take five Dutch pickled herrings, with their liquor (removing the heads and roes), pound or mince them finely, and put them into the ale, with a stick of horse-radish scraped ; boil the liquid for twenty minutes, then strain it. Hold a clean frying-pan over the fire, that it may be quite dry ; put in a quarter of a pound of flour; keep stirring it with a wooden spoon, till it is the colour of essence of anchovies ; put the liquor to it, and stir it till it boils ; when cold, bottle it. If not of sufficient colour, put a little bole Armenice to it. Probable cost, Is. id. Sufficient to make two pints and a half. Anchovies, Pried. — Wash, soak, scale, and dry a dozen anchovies, cut off the heads, open them, and I'cmove the backbone without breaking the fish. This may be easily done, after sufficient soaking. Dip them in a Hght batter, and fry them in boiling oil, or lard, until they are slightly browned. If preferred, they may be soaked for three-quarters of an hour in a little milk, and floured before frjing. Time to fry, five minutes. Probable cost, Is. 4d. Sufiicient for two or three persons. Anchovies, Potted. — Potted anchovies arc made in the same way as anchovy paste, spices and cayenne being added to the former. The air should be carefully excluded, or they will soon lose their colour. Anchovies, Simple Method of Serving. — Wash the anchovies, and let them soak in water for three or four hours before they are wanted; scale them and ^^•ipe them dry. Open them, and remove the backbone without dividing the fish. Arrange them neatly on a dish, garnish with the white of egg chopped finely, and a little parsley ; cover them with oil, and serve. Probable cost. Is., for a haK-piat bottle. Sufficient for five or six persons. Anchovies, To Fillet.— Soak the anchovies; cut off the heads and fins, scrape ANC (12) ANC the skin, and split them open with the fingers and thumbs; remove the backbone, and cut each fillet, or side, in two. They may be seasoned with cayenne, and used for sandwiches. Time to 'soak, four hours. Probable cost. Is., for a half-pint bottle. Sufficient for three or four pei'sons. Anchovy and Caper Sauce.— Take a piece of butter the size of an egg ; melt it in a saucepan ; stir into it, with a wooden spoon, half its weight in flour; then add a quarter of a pint of water. "Wlien boiling, add two anchovies boned and chopped small, with a dessert-spoonful of bruised capers. _A little lemon -juice is an improvement. Time, ten minutes. Sufficient for a small dish of fish. Probable cost, 6d. Anchovy Butter. — Take six pickled anchovies, cut otf their heads, wash and bone them; then pound them with sufficient butter to make a paste, and add a little scalded and chopped parsley. If a pestle and mortar should not be at hand, the anchovies may be made into a paste and mixed with the butter with a broad knife on a piece of board. This butter is very useful to flavour many sauces, especially those that are used for beef steaks. Average cost for a half-pint jar. Is. 8d. Time, half an hour.