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Classic
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page 123
put them into a stew-pan over the fire without water, with two large onions,
some cloves, a quarter of an ounce of mace, and two spoonfuls of white pepper,
all in powder; simmer and shake them till all the liquor be dried up, but be
careful they don't burn. Lay them on tins or sieves in a slow oven till they are
dry enough to beat to powder, then put the powder in small bottles, corked, and
tied closely, and keep in a dry place.
A tea-spoonful will give a very fine flavour to any soup or gravy, or any sauce;
and it is to be added just before serving, and one boil given to it after it is
put in.
To choose Anchovies.
They are preserved in barrels, with bay salt; no other fish has the fine flavour
of the anchovy, The best look red and mellow, and the bones moist and oily: the
flesh should be high flavoured, the liquor reddish, and have a fine smell.
Essence of Anchovies.
Take two dozen of anchovies, chop them, and without the bone, but with some of
their own liquor strained, add them to sixteen large spoonfuls of water; boil
gently till dissolved, which will be in a few minutes--when cold, strain and
bottle it.
To keep Anchovies when the liquor dries.
Pour on them beef-brine.
To make Sprats taste like Anchovies.
Salt them well, and let the salt drain from them. In twenty-four hours wipe them
dry, but don't wash them. Mix four ounces of common salt, an ounce of bay salt,
an ounce of saltpetre, a quarter of an ounce of sal prunel, and half a
tea-spoonful of cochineal; all in the finest powder. Sprinkle it among three
quarts of the fish, and pack them in two stone jars. Keep in a cold place,
fastened down with a bladder.
These are pleasant on bread and butter; but use the best for sauce.
Forcemeat,
Whether in the form of stuffing-balls, or for patties, makes
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