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Potted Anchovies
From Modern cookery, in all its branches, 1884
Serves 1
Can add rose-pink for color, but use sparingly.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 281. The excerpt below is the record exactly as published.
POTTED ANCHOVIES. Scrape the anchovies very clean, raise the flesh from the bones, and pound it to a perfect paste in a Wedgwood or marble mortar } then with the back of a wooden spoon press it through a hair-sieve reversed. Next, weigh the anchovies, and pound them again with double their weight of the freshest butter that can be procured, a high seasoning of mace and cayenne, and a small quantity of finely-grated nutmeg ; set the mixture by in a cool place for three or four hours to harden it before it is put into the potting pans. If butter be poured over, it must be only lukewarm ; but the anchovies will keep well for two or three weeks without. A very small portion of rose-pink may be added to improve the colour, but unless it be sparingly used, it will impart a bitter flavour to the preparation. The quantity of butter can be increased or diminished in proportion as it is wished that the flavour of the anchovies should prevail. Anchovies pounded, 3 oz. ; butter, 6 oz. ; mace, third of teaspoon- ful ; half as much cayenne ; little nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.