Anchovy Savoury

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (4)

anchovies “à l’huile,” boned and not salted
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
olives, bottled, not salted, stone them ↝ Olives, NFS [Olives, pickles, pickled vegetables]
anchovy butter made of these fish pounded ↝ Fish, anchovy [Fish]

Instructions (2)

Skin and cut the anchovies in half, and roll in a little butter, and fry.
Stone the olives, and fill with anchovy butter made of these fish pounded, and serve up (not more cooked) as a savoury.

Original Text

Anchovy Savoury.
Sutherden uses anchovies “à l’huile,” boned and not salted. Skin and cut them in half, and roll in a little butter, and fry.
Or get olives, bottled, not salted, stone them, and fill with anchovy butter made of these fish pounded, and serve up (not more cooked) as a savoury. (See Melted Butters, &c. for Anchovy Butter.)

Notes

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