Anchovy Sauce for Fish, Game, Steaks, &c.

Ingredients

• the flesh of six fine anchovies
• six chopped cloves of garlic
• half a drachm of bruised cloves
• half a drachm of cayenne pepper
• half a pint of mushroom ketchup
• half a pint of walnut pickle
• half a pint of soy

Method

1. 1

   Pound the anchovies and garlic smoothly.

2. 2

   If garlic is disliked, shallots may be substituted.

3. 3

   Add the bruised cloves and cayenne pepper, pour over the mushroom ketchup, walnut pickle, and soy.

4. 4

   Simmer gently for ten minutes, strain, and bottle for use.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1713. The excerpt below is the record exactly as published.

a pint of mush- room ketchup, half a pint of good vinegar, and a quarter of a pint of soy. Simmer aU gently together tUl the flavour of the ingredients is extracted, strain, bottle securely, and store for use. Time to boil, one hour. Sauce, Store, for Cold Meat or Fish. — Slice two cloves of garlic, put them into a quart wine-bottle, and pour over them two table-spoonfuls of mushroom ketchup, two table-spoonfuls of walnut ketchup, with a table- spoonful of soy, and half a pint of chilli vine- gar. Put the bottle on one side, and let it remain for six days, shaking it frequently during the time. On the seventh day fill up the bottle with good ordinary vinegar, and in ten days strain it off. Put the sauce into smaU bottles, cork these closely, and store for use. Sauce, Store, for Fish,Game, Steaks, &C. — Pound the flesh of six fine anchovies smoothly, and with them six chopped cloves of garhc. If the flavour of garlic is disliked, shallots may be substituted, or they may be omitted. Add half a drachm of bruised cloves and half a drachm of cayenne pepper

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