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Garnish with sprigs of green parsley, and serve them with anchovy sauce. PERFUMERY. Oil of lavender and other essences are frequently adulterated with a mixture of the oil of turpentine, which may be discovered by dipping a piece of paper or rag into the oil to be tried, and holding it to the fire.
The grocers' hot pickles, Harvey's Sauce, Doctor Kitchener's Zest, Anchovy Paste, Dundee Marmalade, and the whole stock of luxurious helps to appetite, were hybernating somewhere underground. The china-shop had no trifles from anywhere.
FRIED TURBOT. Cut a small turbot across in ribs, dry and flour it, put it into a fryingpan, and cover it with boiling lard. Fry it brown, and drain it. Clean the pan, put in a little wine, an anchovy, salt, nutmeg, and a little ginger. Put in the fish, and stew it till the liquor is half wasted.
Cut the slices one inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, envelop them in it with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.
Another way is, after they are washed clean and well dried in a napkin, to bind them about with packthread, and sprinkle them with melted butter and salt; then to broil them over a gentle fire, and keep them turning. Make a sauce of butter rolled in flour, with an anchovy, some pepper, nutmeg, and capers.
Cut a sufficient number of rounds of bread, toast them carefully and cover them with pate de foie gras, put on top of each a poached egg, pour over sauce Perigueux, and send to the table. Cover rounds of toasted bread first with butter and then with anchovy paste, put on top of each a poached egg, pour over anchovy sauce, and send at once to the table.
Grated bread, herbs, anchovies, oysters, suet, salt, pepper, mace, half a pint of cream, four yolks of eggs; mix all over the fire till it thickens, and then sow it up in the fish. Little bits of butter should be scattered over it, before it is sent to the oven. Serve it with gravy sauce, butter and anchovy.
"They talk of abolishing us," said the Lord Mayor, as he took an anchovy on toast; "but I maintain, Mr. Ventimore I maintain that we, with our ancient customs, our time-honoured traditions, form a link with the past, which a wise statesman will preserve, if I may employ a somewhat vulgar term, untinkered with."
Boil them, take the meat out of the bodies, and large claws; put it into stew pan with half a pint of claret, spoonful of eschalot vinegar, a little cayenne, some salt, piece of butter. Stew for an hour over a gentle fire until they are almost dry. Then add small quantity of fish stock, or gravy, a tablespoonful of essence of anchovy, and small piece of butter rolled in flour.
The palace of the prefect and the hovel of the fag suffered equally. Trentham, the head of the House, lost sausages to an incredible amount one evening, and the next day Ripton, of the Lower Third, was robbed of his one ewe lamb in the shape of half a tin of anchovy paste. Panic reigned. It was after this matter of the sausages that a luminous idea occurred to Trentham.
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