pescatariannut-freesoy-free
Anchovy Biscuits
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Can also be made with fresh herring roes.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 358. The excerpt below is the record exactly as published.
Anchovy Biscuits. — Drain six anchovies from oil, and pound them in a mortar with two ounces of butter, a tea- spoonful of essence of anchovies and a dust of cayenne. Rub all through a sieve, and spread the mixture on water biscuits. Set them in the oven to get quite hot, and put strips of filleted anchovies on the top of each. Or pound the anchovies with an ounce of butter, the yolk of a raw egg
Cook this with the app: pantry check, scaling, and the assistant.