Anchovy Sauce (No. 270)

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 (16)

three anchovies
a little bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
almost half a pint of melted butter (No. 256) ↝ Butter, stick, unsalted [Dairy and Egg Products]
a table-spoonful of essence of anchovy, No. 433 ↝ Fish, anchovy [Fish]

Optional additions

lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Foreign variation base

good brown sauce (No. 329)
white sauce (No. 364) ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
catchup
soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]
some of their flavoured vinegars, (as elder or tarragon)
pepper ↝ Spices, pepper, black [Spices and Herbs]
fine spice ↝ Spices, coriander seed [Spices and Herbs]
sweet herbs
capers ↝ Capers, canned [Spices and Herbs]
eschalots

Instructions (14)

Pound three anchovies in a mortar with a little bit of butter.
Rub it through a double hair-sieve with the back of a wooden spoon.
Stir it into almost half a pint of melted butter (No. 256).
Alternatively, stir in a table-spoonful of essence of anchovy, No. 433.
To the above, many cooks add lemon-juice and Cayenne.

Foreign variation

Use good brown sauce (No. 329), or white sauce (No. 364), instead of melted butter.
Add catchup, soy, and some of their flavoured vinegars (as elder or tarragon), pepper and fine spice, sweet herbs, capers, eschalots, &c.

Serving suggestion

Serve it with most roasted meats.

Anchovy preservation note

Keep your anchovies well covered.
First tie down your jar with bladder moistened with vinegar, and then wiped dry.
Tie leather over that.
When you open a jar, moisten the bladder, and it will come off easily.
As soon as you have taken out the fish, replace the coverings.
The air soon rusts and spoils anchovies.

Original Text

Anchovy Sauce.—(No. 270.)

Pound three anchovies in a mortar with a little bit of butter; rub it through a double hair-sieve with the back of a wooden spoon, and stir it into almost half a pint of melted butter (No. 256); or stir in a table-spoonful of essence of anchovy, No. 433. To the above, many cooks add lemon-juice and Cayenne.

Obs. Foreigners make this sauce with good brown sauce (No. 329), or white sauce (No. 364); instead of melted butter, add to it catchup, soy, and some of their flavoured vinegars, (as elder or tarragon), pepper and fine spice, sweet herbs, capers, eschalots, &c. They serve it with most roasted meats.

[233]N.B. Keep your anchovies well covered; first tie down your jar with bladder moistened with vinegar, and then wiped dry; tie leather over that: when you open a jar, moisten the bladder, and it will come off easily; as soon as you have taken out the fish, replace the coverings; the air soon rusts and spoils anchovies. See No. 433, &c.

Notes

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