Anchovy Butter

Ingredients

• 12 anchovies
• 3 ounces butter

Method

1. 1

   Remove the skin and bones from the anchovies, wash and dry them, then mince very fine.

2. 2

   Mix with butter and press through a sieve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 75. The excerpt below is the record exactly as published.

3 ounces butter, and press through a sieve ; use for sauces. Crab Butter. — Made same as Lobster Butter. Parsley^ Fried. — Binse a handful of fresh parsley in cold water, remove the large stems, and lay the parsley in a napkin to dry ; then throw it in a kettle of hot lard, let it fry 1 minute ; re- move with a skimmer ; lay it on blotting paper, sprinkle over some fine salt, and set it in a warm place until ready to serve. Oliyes— How to prepare.— Take only fine green olives that are not too salt, cut them open and remove the pits ; lay the olives 7t hour in lukewarm water, to remove the salt, then rinse off with cold water, and dry in a napkin ; the olives are then ready either to be filled with forcemeat, or may be cut into small pieces, and boiled a few minutes in a sauce. For decorating cold dishes they are generally filled with anchovy butter. J ESSENCES, Eto. Essence of Mushrooms* — Glean, wash, and chop fine 2 pounds of fresh mushrooms, put them in a saucepan with 1 tea- spoonful salt and the juice of 2 lemons ; coyer the saucepan, let simmer for 5 minutes ; then add 1 quart of white stock or broth, boil slowly for 40 minutes. Strain through a napkin, fill the essence into small bottles, cork tightly, and save for further use. The essence is used for soups, sauces, and ragotlts. Essence of Truffles. — Boil 1 pound fresh truffles with y, pint claret and 1 pint brown stock 1 hour ; then strain through a nap- kin, fill the essence into small bottles, and use for sauces, soups, and rago&ts. Essence of Spice. — Mix V, ounce of ground ginger, the same of cloves and mace, 1 ounce mustard, Yi ounce fine-cut garlic, Yt tablespoonful whole pepper, 1 cupful grated horseradish, 4 bay leaves, 1 tablespoonful salt ; take 2 cupf uls shelled walnuts, pour boiling water oyer them, remove the brown skin, and lay them in a glass jar in alternate layers with the spice, cover with 1 quart of the best white vinegar, screw the cover on tightly, and set the jar in the sun for 2 or 3 weeks ; then put the essence through filtering paper, fill into small bottles, and use for sauces or for whatever these spices are used in. Essence of Anchoyies. — Wash in several waters 12 anchovies

Cook this with the app: pantry check, scaling, and the assistant.