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Beef sandwiches, ham sandwiches, veal and ham sandwiches, bacon, mutton, or game sandwiches, chicken sandwiches, sandwiches made of anchovy and hard boiled eggs, of curried rabbit and Parmesan, of curried shell-fish and Parmesan, of small salad, of sliced tomatoes, of mushrooms, of roast fowl, lettuce and filleted anchovies, of roast game, shred celery and Tartare sauce, of cooked fish, lettuce leaves and Tartare sauce, of cold meat and thinly sliced cucumber or gherkins, of roast game, tongue and aspic jelly, of the flesh of lobster and mayonnaise, of hard boiled eggs and a very thin sprinkle of finely shred tarragon, of potted hare, potted ham, or any potted meat, of cheese, of devilled ham, of cold asparagus, with a suspicion of mayonnaise, of brawn, of shrimps, of foie gras, of German sausage or caviare and brown bread and butter, are a few varieties which may serve to suggest others.
When the liquor dries, pour on them some beef brine, and keep the jar close tied down with paper and leather. Sprats are sometimes sold for anchovies, but by washing them the imposition may be detected. See SPRATS. ANCHOVY ESSENCE. Chop two dozen of anchovies, without the bone, add some of their own liquor strained, and sixteen large spoonfuls of water.
I vote we dine here; for I am hungry enough to eat a buffalo, without anchovy sauce eh, Mr Prose? Let us dine under yon acacia, on the little mount. There is a fine breeze blowing, and plenty of shade from the tree." Courtenay's proposal was agreed to, and the interpreter gave the directions. He then told the doctor, that if Saib wished to see snake-man, he come now, and bring very fine snake.
Take any dressed fish, break it in small pieces, put it into tin scallops, with a few crumbs of bread, a good piece of butter, a little cream if approved, white pepper, salt, and nutmeg; bake in an oven for ten minutes, or brown before the fire; two or three mushrooms mixed, or an anchovy will be found an improvement.
Half a pint of water, two anchovies split, a clove, a bit of mace, a little lemon peel, a few peppercorns, and a large spoonful of red wine; boil all together, till your anchovy is dissolved; then strain it off, and thicken it with butter rolled in flour. This is the best sauce for skate, maid, or thornback.
To these, any of the following may be added, to vary the taste, and give it a higher relish. Oysters, anchovy, taragon, savoury, pennyroyal, knotted marjoram, thyme, basil, yolks of hard eggs, cayenne, garlic, shalot, chives, Jamaica pepper in fine powder, or two or three cloves.
Mix these together, and grate a little Lemon-Peel upon it, and add a little Anchovy Liquor to it, with some Oil; and put a little Lemon-juice to it, or Vinegar, with some Pepper and Salt, serve it upon Sippits, garnish'd with sliced Lemon. These may be butter'd in Shells as the Former, but the first is rather the best. To make artificial Lobsters. From the same.
This gives them their peculiar chemical attitude towards their food. One often sees a member suddenly call the head waiter at breakfast to tell him that there is too much ammonia in the bacon; and another one protest at the amount of glucose in the olive oil; and another that there is too high a percentage of nitrogen in the anchovy.
Sea mullets are preferred to the river ones, and the red to the grey. This fish is sometimes called the sea woodcock. To dress mullets, clean them, but leave the inside. Fold them in oiled paper, and bake them gently in a small dish. Make a sauce of the liquor that comes from the fish, with a piece of butter, a little flour, a little essence of anchovy, and a glass of sherry.
Coquilles of Salmon or Halibut. Take one pound of cold halibut or salmon; break it into small pieces; put it in a stewpan with half a saltspoonful of salt and a tiny pinch of pepper, and half a pint of white sauce, a tablespoonful of very thick cream, and a teaspoonful of anchovy sauce; stir well, and let all get hot.
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