Anchovy Sauce (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a medium-sized dish of fish.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 139. The excerpt below is the record exactly as published.
Anchovy Sauce (another way). — Cut the heads off foiu- ancho\-ies, bone them, and pound them in a mortar vnih. sufficient butter to make a paste. Have ready a pint of melted butter, I and mix it gradually and smoothly with the paste. Add cayenne pepper to taste, and the juice of half a lemon, and let all boil up for a minute, stirring all the time. Time to boil, five minutes. Sufficient for a medium-sized dish of fish. Probable cost, 8d. Anchovy Sauce (another way). — A quick and easy way of making anchovy sauce is to I stir- two or thi'ee spoonfuls of prepared ANC (13 ) APP of iinchovy, which may be bought at any grocer's, into a pint of melted butter. Let the sauce boil, and flavour -with lemon-juice. Time, ten minutes to boil. Probable cost, 4d. Sufficient, two tea-spoonfuls to a pint. Anchovy Sauce for Beef.— Soak four anchovieb
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