Anchovy Salad
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 66. The excerpt below is the record exactly as published.
Anchovy Salad. — Wash in cold water some salted anchovies, steep them in vinegar, drain them on a cloth, and take out their fillets, which shred likewise ; place them symmetrically on a small plate, or a hors d’ oeuvre dish, garnished with groups of hard-boiled eggs, chopped parsley and onion, separately also, with whole small capers. Pour a little oil
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