649. Anchovies

Wash half a dozen anchovies, and take the meat from the bones; cut them into four fillets, place them on a dish with some sweet herbs cut small, and the yolks and whites of hard eggs cut small.

650. Anchovy Butter

Wash your anchovies carefully, take out the bones and dry them, then pound them in a mortar until they are reduced to a paste, and mix this paste with double the quantity of fresh butter.

651. Essence Of Anchovies

A pound of the best anchovies, two quarts of water, two hay leaves, some whole pepper, a little scraped horse-radish, 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.

652. Essence Of Anchovies

Fillet several dozen of anchovies, then chop them up fine with some of their own liquor strained, add to it a cupful of water, boil them gently until the fish is dissolved, then strain it and when cold bottle it.

653. Toast Of Anchovies

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

654. Anchovies With Fried Bread

Cut some bread thin, then cut out with a plain patty 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 filletted anchovies, and garnish each toast, using pickles likewise, or parsley.

655. How To Know Good Anchovies

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