Anchovy Paste, or le Beurre d’Anchois.—(No. 434.)
Pound them in a mortar; then rub it through a fine sieve; pot it, cover it with clarified butter, and keep it in a cool place.
N.B. If you have essence of anchovy, you may make anchovy paste extempore, by rubbing the essence with as much flour as will make a paste. Mem.—This is merely mentioned as the means of making it immediately; it will not keep.
Obs.—This is sometimes made stiffer and hotter by the addition of a little flour of mustard, a pickled walnut, spice ([No. 460]), curry powder ([No. 455]), or Cayenne; and it then becomes a rival to “la véritable sauce d’enfer” ([No. 528]), or pâté à la diable for deviling biscuits ([No. 574]), grills ([No. 538]), &c. It is an excellent garnish for fish, put in pats round the edge of the dish, or will make anchovy toast ([No. 573]), or devil a biscuit ([No. 574]), &c. in high style.
Anchovy Powder.—(No. 435.)
Pound the fish in a mortar, rub them through a sieve, and make them into a paste with dried flour, roll it into thin cakes, and dry them in a Dutch oven before a slow fire; pounded to a fine powder, and put into a well-stopped bottle, it will keep for years; it is a very savoury relish, sprinkled on bread and butter for a sandwich, &c. See Oyster Powder ([No. 280]).
Obs.—To this may be added a small portion of Cayenne pepper, grated lemon-peel, and citric acid.
Walnut Catchup.—(No. 438.)
Take six half-sieves of green walnut-shells, put them into a tub, mix them up well with common salt, (from two to three pounds,) let them stand for six days, frequently beating and mashing them; by this time the shells become soft and pulpy; then by banking it up on one side of the tub, and at the same time by raising the tub on that side, the liquor will drain clear off to the other; then take that liquor out: the mashing and banking-up may be repeated as often as liquor is found. The quantity will be about six quarts. When done, let it be simmered in an iron boiler as long as any scum arises; then bruise a quarter of a pound of ginger, a quarter of a pound of allspice, two ounces of long pepper, two ounces of cloves, with the above ingredients; let it slowly boil for half an hour; when bottled, let an equal quantity of the spice go into each bottle; when corked, let the bottles be filled quite up: cork them tight, seal them over, and put them into a cool and dry place for one year before they are used.