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Anchovy Sauce
From The new practical housekeeping, 1890
Serves 4
Serve with baked fish.
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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 90. The excerpt below is the record exactly as published.
Anchovy Sauce.. — Bone four anchovies and pound them in a a:iortar to a paste with one ounce butter. Melt a half pint butter and when hot stir in the pounded anchovies and cayenne to taste, sim- mer three or four minutes and if liked add a few drops of lemon juice. A quicker and easier way of making this sauce is to stir one and one-half tablespoons anchovy essence
Cook this with the app: pantry check, scaling, and the assistant.