Anchovy Salad
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Can be served in various styles.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 13. The excerpt below is the record exactly as published.
ANCHOVY SALAD.— There are various ways of serving and dressing anchovy salad. One way is to take a French lettuce, and place it in a small salad bowl with about half a dozen anchovies filleted, say twenty-four fillets. Add a few young spring onionB, a teaspoonful of chopped parsley, a slice or two of lemon cut thin. Then dress it with salad oil, lemon juice, and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.