208. - Anchovies, Essence Of

A pound of the best anchovies, two quarts of water, two bay-leaves, some whole pepper, a little scraped horseradish, a little thyme, two blades of mace, six shalots chopped small, a gill of port wine, half the rind of a lemon, a gill of ketchup; boil them together for twenty minutes, then rub them through a tammy with a wooden spoon; when cold put it into pint bottles, cork them close, and keep them in a dry place.

209. - Toast Of Anchovies

Prepare toast; fillet some anchovies, pound them in a mortar, add a little but ter well pounded into it, a little cayenne pepper, a few drops of lemon-juice; take it out and spread it on the toast.

210. - Anchovies With Fried Bread

Cut some bread thin, then cut out with a plain paste cutter the quantity you require, as you will put one on the other; fry them in lard a very nice brown, then fillet and pound anchovies as before; add a little parsley, and a grain of shalot, rub all through a fine wire or hair sieve, spread one of your toasts rather thick, place another piece of bread on the top; have ready some more filleted anchovies, and garnish each toast, using pickles likewise, or parsley.

211. - To Know Good Anchovies

The best look red and mellow, and the bones moist and oily, the flesh high flavored, and a fine smell; if the liquor and fish become dry, add to it a little beef brine.

212. - Chowder - A Sailor's Dish

Cut salmon, halibut, or any rich fish, into steaks an inch thick; season them highly with pepper, salt, and cayenne; put a layer of sliced potatoes (raw) in the bottom of the stewpan; then a layer of broken cabin-biscuit; next the fish; then a layer of thin sliced ham. Fill the stewpan in this manner; finish with a large piece of butter. Add water enough to moisten the whole; stew slowly two hours, never stirring, but occasionally shaking the pan to prevent it burning to the bottom. If it gets too dry, add a little more water.

214. - To Boil Crabs

Having boiled them twenty minutes, wipe them, crack the claws, rub the shells with oil, and dish them as lobster. To cook soft crabs, take away the claws, cut them open, and remove the sand bag and spongy part; then put some butter into a frying-pan, and do them brown on both sides.

216. - Small Crabs And Crayfish

Are made sometimes into soup, but more commonly plain, boiled for about a quarter of an hour and eaten cold. In the lower parts of Germany they are eaten hot, with rye-bread and butter, and are there a favorite supper dish in the heat of summer.

217. - To Stew Crayfish

Boil them in salt and water, pick the meat out of the tails and claws, put them into a stewpan with a little butter, some mushrooms, and truffles; moisten them with a little fish-stock, and simmer a short time over a gentle fire. When nearly done, beat the yolks of two or three eggs with a teacupful of cream and a little chopped parsley; let all stew together for a few minutes, stirring it all the time, and serve up in a deep dish.

218. - Soft Shelled Crabs

Fry the crabs in lard, having taken off the spongy substance, and the sand bag. Crisp parsley in the fat after they come out, and add pepper and salt and rich milk, for the gravy.