To Fillet Anchovies

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (10)
  1. Drain the anchovies well from the pickle.
  2. Take off the heads and fins.
  3. Lay them separately on a plate.
  4. Scrape off the skin entirely.
  5. Place them on a clean dish.
  6. With a sharp-edged knife, raise the flesh on either side of the back-bone, passing it from the tail to the shoulders, and keeping it nearly flat as it is worked along.
  7. Divide each side (or fillet) in two.
  8. Use them as directed for the preceding toasts or other purposes.
  9. They make excellent simple sandwiches with slices of bread and butter only.
  10. They make very superior sandwiches when they are potted or made into anchovy butter.
Original Text
TO FILLET ANCHOVIES. Drain them well from the pickle, take off the heads and fins, lay them separately on a plate, and scrape off the skin entirely; then 390place them on a clean dish and with a sharp-edged knife raise the flesh on either side of the back-bone, passing it from the tail to the shoulders, and keeping it nearly flat as it is worked along. Divide each side (or fillet) in two, and use them as directed for the preceding toasts or other purposes. They make excellent simple sandwiches with slices of bread and butter only; but very superior ones when they are potted or made into anchovy butter.
Notes
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