ANCHOVY PREPARATIONS
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.
Anchovy Paste.—
| Anchovies | 7 pounds |
| Water | 9 pints |
| Salt | 1 pound |
| Flour | 1 pound |
| Capsicum | 1/4 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 |
ANTIFOULING COMPOSITIONS: See Paints.
ANTIFREEZING SOLUTION: See Freezing Preventives.
ANTIFRICTION METAL: See Alloys, under Phosphor Bronze and Antifriction Metals.