Anchovy Essence (First Method)

Ingredients

• one pound of anchovies
• a pint of water
• a blade of mace
• a heaped teaspoonful of salt
• a little cayenne pepper
• a quarter of a pint of strong vinegar

Method

1. 1

   Clean and remove the bones from the anchovies, beat them into a pulp, and pass through a sieve.

2. 2

   Simmer the remaining pulp with the bones, mace, cayenne, salt, and water for twenty minutes.

3. 3

   Strain and add the soft portion from the sieve.

4. 4

   Boil together for a few minutes, then add the vinegar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 136. The excerpt below is the record exactly as published.

one pound of anchovies, beat them into a pulp, and pas.s the soft portion through a sieve, so as to sej^arato the flesh from any small bones, &c. Put those parts of the pulp that vill not pass through the sieve into a jxin with the bones, and simmer them, with the liquor in which they have been ]3ickled, a blade of mace, a little caj-ennc pepper, a heaped tea- spoonful of salt, and a pint of water, for twenty minutes, strain, and add the soft portion of the anchovies that passed through the sieve. Boil all together at a moderate heat for a few minutes. Then take the vessel from the fire, and add a quarter of a pint of sti-ong vinega

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