How To Fillet Anchovies, (i.e. How To Remove The Bone)

Anchovies are usually preserved whole in strong brine. Cut off the heads, tails, and fins, and wash them, removing the white scales by rubbing, in cold water. Then dry them on a cloth and open them, using the fingers, and take out the bone. Each anchovy will make two fillets. These fillets can be cut again in two, longways, when the fillets are wanted thin.

Anchovy Sauce

Take a quarter of a pint of butter sauce (see Butter Sauce), and add to it a dessertspoonful of grocers' Anchovy Sauce (essence of anchovy.) This sauce is improved by adding some port-wine dregs, a little cayenne pepper, a little lemon juice, and just a " suspicion " of nutmeg. Serve with boiled or fried fish, separately. It should never be poured either over or round fish of any description.

Anchovy Toast. Fillet Six Anchovies

(See Anchovies, to Fillet.) Make some good hot buttered toast, buttering the bread on both sides. Cut the toast into strips as thick as the finger, and place a thin fillet of anchovy - one anchovy making four fillets - on each strip. Place the anchovy toast in the oven sufficiently long to warm the fillet, and serve very hot. If served after a "bachelor's dinner," sprinkle the anchovies with cayenne pepper.