ANCHOVY SAUCE, for Fish.
Ingredients.—4 anchovies, 1 oz. of butter, ½ pint of melted butter, cayenne to taste. Mode.—Bone the anchovies, and pound them in a mortar to a paste, with 1 oz. of butter. Make the melted butter hot, stir in the pounded anchovies and cayenne; simmer for 3 or 4 minutes; and, if liked, add a squeeze of lemon-juice. A more general and expeditious way of making this sauce is to stir in 1½ tablespoonfuls of anchovy essence to ½ pint of melted butter, and to add seasoning to taste. Boil the whole up for 1 minute, and serve hot. Time.—5 minutes. Average cost, 6d. for ½ pint. Sufficient, this quantity, for a brill, small turbot, 2 soles, &c.
ANCHOVY TOAST.
Ingredients.—Toast 2 or 3 slices of bread, or, if wanted very savoury, fry them in clarified butter, and spread on them the paste made by recipe for [potted anchovies]. Made mustard, or a few grains of cayenne, may be added to the paste before laying it on the toast.
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.
APPLE CHARLOTTE, a very simple.
Ingredients.—9 slices of bread and butter, about 6 good-sized apples, 1 tablespoonful of minced lemon-peel, 2 tablespoonfuls of juice, moist sugar to taste. Mode.—Butter a pie-dish; place a layer of bread and butter, without the crust, at the bottom; then a layer of apples, pared, cored, and cut into thin slices; sprinkle over these a portion of the lemon-peel and juice, and sweeten with moist sugar. Place another layer of bread and butter, and then one of apples, proceeding in this manner until the dish is full; then cover it up with the peel of the apples, to preserve the top from browning or burning; bake in a brisk oven for rather more than ¾ hour; turn the charlotte on a dish, sprinkle sifted sugar over, and serve. Time.—¾ hour, or a few minutes longer. Average cost, 1s. Sufficient for 5 or 6 persons. Seasonable from August to March.