Anchovie Liquor

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Time
Cook: 20 min Total: 20 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
To make Anchovie Liquor
Instructions (4)
  1. Put into a stewpan one pound of best anchovies, two quarts of water, two bay leaves, some whole pepper, a little scraped horseradish, a sprig of thyme, two blades of mace, six eschallots chopped small, a gill of red port, half the rind of a lemon, a gill of ketchup.
  2. Boil all together twenty minutes.
  3. Rub them through a tamis cloth with a wooden spoon.
  4. When the essence is cold put it into pint bottles, cork them close, and set them in a dry place.
Original Text
To make Anchovie Liquor to be used in Fish Sauces. Put into a stewpan one pound of best anchovies, two quarts of water, two bay leaves, some whole pepper, a little scraped horseradish, a sprig of thyme, two blades of mace, six eschallots chopped small, a gill of red port, half the rind of a lemon, a gill of ketchup; boil all together twenty minutes, and rub them through a tamis cloth with a wooden spoon. When the essence is cold put it into pint bottles, cork them close, and set them in a dry place.
Notes
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