Anchovy Powder (No. 435)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

the fish
dried flour ↝ Flour, 00 [Cereal Grains and Pasta]
No. 435. ↝ Fish, anchovy [Fish]
Oyster Powder (No. 280)

Optional additions

Cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
grated lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
citric acid ↝ Whey, acid, fluid [Dairy and Egg Products]

Instructions (10)

Pound the fish in a mortar.
Rub them through a sieve.
Make them into a paste with dried flour.
Roll the paste into thin cakes.
Dry the cakes in a Dutch oven before a slow fire.
Pound the dried cakes to a fine powder.
Put the powder 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.
To this may be added a small portion of Cayenne pepper, grated lemon-peel, and citric acid.

Original Text

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.

Notes

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