Extemporaneous Anchovy Sauce

Anchovies, chopped small............. 3 or 4

Butter.............. 3 ounces

Water.............. 2 ounces

Vinegar............ 1 ounce

Flour............. 1 ounce

Mix, place over the fire, and stir until the mixture thickens. Then rub through a coarse sieve.

Essence Of Anchovies

Remove the bones from 1 pound of anchovies, reduce the remaining portions of the fish to a pulp in a Wedgewood mortar, and pass through a clean hair or brass sieve. Boil the bones and other portions which will not pass through the sieve in 1 pint of water for 15 minutes, and strain. To the strained liquor add 2.5 ounces of salt and 2i ounces of flour, and the pulped anchovies. Let the whole simmer over the fire for three or four minutes; remove from the fire, and when the mixture has cooled a little add 4 ounces of strong vinegar. The product (nearly 3 pounds) may be then bottled, and the corks tied over with bladder, and either waxed or capsuled.

Anchovy Paste

Anchovies......... 7   pounds

Water.............. 9    pints

Salt................ 1    pound

Flour.............. 1    pound

Capsicum........... 1/2  ounce

Grated lemon peel... 1

Mushroom catsup. .. 4    ounces

Anchovy Butter. Anchovies, boned and

beaten to a paste . . 1 part

Butter.............. 2 parts

Spice............... enough