Anchovy Paste

Ingredients

• a sixpenny pot of anchovy paste
• double the quantity of egg sandwiches
• a little white or black pepper

Method

1. 1

   Spread a very thin layer of anchovy paste over buttered bread for egg sandwiches.

2. 2

   Do not add salt.

3. 3

   Cut the sandwiches as usual.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 14. The excerpt below is the record exactly as published.

Anchovy Paste. ANCHOVIES IN OIL.— Anchovies, after pickling, are boned and preserved in oil. A bottle or so of ready-boned ancho- vies in oil is extremely convenient, as when anchovies are required in a hurry for a salad or any other purpose, it is a great savin" of time to have them ready to hand. Inexperienced cooks, who feel themselves not up to the process of boning without breaking, will find this form of anchovy very acceptable. They can be used for all the purposes men- tioned above, and before being used should be dried on a cloth. When an- chovies in oil are used for anchovies on toast, they can be made hot in a little of the oil, and then placed on toast. Cooks, especially where there is only one, will at once see the advantage of having a bottle of anchovies ready fil- leted in oil in the house. Suppose, after dinner, the order comes down, “ Send up a few anchovies on toast directly.” It is a mere question of making a little hot toast. The delay of opening a bottle in brine, then washing and filleting, is done away with. Still, anchovies in oil do not possess quite the flavour of those in brine, and are a trifle harder. ANCHOVIES IN VINEGAR. — Ancho- vies, after being pickled in brine, are sometimes preserved in vinegar. This imparts to the anchovies a slightly acid taste — very slight, but perceptible. For appetisers, anchovy sandwich, anchovies on toast, salads, and mayonnaise salads, anchovies in vinegar are perhaps pre- ferable to those in brine. This is, how- ever, purely a matter of taste. By those who possess the German love for acids, anchovies in vinegar would of course be preferred. In making an- chovy butter lor sauces or Scotch woodcock, anchovies preserved in brine are the best. ANCHOVY PASTE.— Anchovy paste is one of the cheapest and perhaps the most useful forms of the various prepa- rations of anchovies, and is the cheapest preserved food in existence. It is so useful for a variety of purposes and a little goes such a long way. Indeed, few persons are aware to what a variety of purposes anchovy paste can be turned. I will take an everyday case, and appeal to housekeepers. Suppose the common case that your husband takes with him every day to his business a packet of sandwiches for lunch. Sup- pose, too, he takes occasionally that very nice sandwich known as egg sandwich. Suppose, again, that you wish you could get him to take a little more nourish- ment than he now does ; you know it would be better for him. Act as fol- low's Buy a sixpenny pot of anchovy paste. Cut him just double the quan- tity of egg sandwiches that you usually do. When you have cut the bread-and- butter, then with a silver knife, or, better still, an ivory paper-knife, just smear over a very, very little of the anchovy paste over the hutter. Don't overdo it or it will be too salt. Make the surface a light pink. Don't add any salt at all. Shake a little white or black pepper

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