ANCHOVIES, Fried.
Ingredients.—1 tablespoonful of oil, ½ a glass of white wine, sufficient flour to thicken; 12 anchovies. Mode.—Mix the oil and wine together, with sufficient flour to make them into a thickish paste; cleanse the anchovies, wipe them, dip them in the paste, and fry of a nice brown colour. Time.—½ hour. Average cost, for this quantity, 9d. Sufficient for 2 persons. Seasonable all the year.
ANCHOVIES, Potted, or Anchovy Butter.
Ingredients.—2 dozen anchovies, ½ lb. of fresh butter. Mode.—Wash the anchovies thoroughly; bone and dry them, and pound them in a mortar to a paste. Mix the butter gradually with them, and rub the whole through a sieve. Put it by in small pots for use, and carefully exclude the air with a bladder, as it soon changes the colour of anchovies, besides spoiling them. To potted anchovies may be added pounded mace, cayenne, and nutmeg to taste.