Anchovy Essence (Second Method)

Ingredients

• three anchovies
• four green chilies
• two shalots
• a quarter of a pint of walnut ketchup
• half a pint of muskroom ketchup

Method

1. 1

   Remove the bones from the anchovies and beat them into a paste with the chilies and shallots.

2. 2

   Mix with walnut and mushroom ketchup, and preserve in well-closed bottles.

Nutrition per serving

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.

four green chilies, or a small quantity of cayenne pepper, and two shalots. Then mix them -with a quarter of a pint of walnut ketchup, and hali a pint of muskroom ketchup, and preserve the essence in well-closed bottles. Time, half an hour to prepare. Sufficient for one pint bottle. Probable cost, 2s. Anchovies, Essence of (another way). Beat half a pound of anchovies with the bones into a paste, and put it into a pint of spring- water; boil it quickly, till the ancho"vi8S are dissolved, then season it with black or cayenne pepper. If raisin wine be substituted for the water, the essence will be much richer. It should be straiMed through a coarse sieve, and kept closely corked, as the air injm-es it. Es- sence of anchovies thus made will not be of the bright colour or consistence of that gene- rally sold by oilmen, which is thickened with starch, and coloured with bole Armenia?, or poisonous Venetian red ; but the uncoloured es- sence is of greatly improved quality and flavour. Time to boil, half an hour. Suffieient for rather more than a pint. Probable cost, Is. 8d., if made with water. Anchovies, Essence of, Mock.— Boil 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), poimd or mince the^n 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 oxev the fire, that it may be quite dry ; put in a quarter of a poimd 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 au- should be carefully excluded, or they AvUl soon lose theii- colom-. Anchovies, Simple Method of Serving. — Wash the anchovies, and let them soak in water for three or fom- hours before they are -^vanted; scale them and ^^•ipe them dry. Open them, and remove the backbone without dividing the fish. Ai-sange them neatly on a dish, garnish with the white of egg chopped finely, and a little parsley ; cover th'em with oil, and serve. Probable cost. Is., for a haK-piat bottle. Sufficient for five or six persons. Anchovies, To Fillet.— Soak the an- choA-ies; 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 sand- wiches. 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, vnih a dessert-spoonfid 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. Anchovy Butter (another way). — Take three anchovies

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