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Dan, on opening out the tucker-bags, announced ruefully that our supply of meat had "turned on us"; and as our jam-tin had "blown," we feared we were reduced to damper only, until the Maluka unearthed a bottle of anchovy paste, falsely labelled "Chicken and Ham." "Lot's wife," Dan called it, after "tackling some as a relish."
Put them in a pile under a plate to flatten and before serving trim the edges. Make some toast, cut it in rounds, butter it when cold. Curl an anchovy round a stewed olive, and put it on the toast. Make a little border of yolk of egg boiled and chopped. Made as you would make cheese biscuits, but using anchovy sauce instead to flavor them.
INSIDE OF A SIRLOIN. Cut out all the meat and a little fat, of the inside of a cold sirloin of beef, and divide it into pieces of a finger's size and length. Dredge the meat with flour, and fry it in butter, of a nice brown. Drain the butter from the meat, and toss it up in a rich gravy, seasoned with pepper, salt, anchovy, and shalot.
Albert Smith' 'Coals, best Stewart Hetton or Lambton's' 'Police Intelligence, and such other light reading as does not require any great effort to connect or comprehend. Then came his breakfast, for which he had very little appetite, though he relished his coffee, and also an anchovy.
Mix until the salt is dissolved, remove the ice and add ten drops of tabasco sauce, two tablespoons tarragon vinegar, one tablespoon grated onion, one tablespoon chopped parsley and one chopped gherkin. Mix six tablespoons of melted butter and one and one-half teaspoons anchovy paste, place in double boiler and allow to boil for about six minutes. Flavor with lemon juice.
For some minutes they had the shop almost to themselves, as far as customers were concerned, but while they were debating the respective virtues and blemishes of two competing brands of anchovy paste they were startled by an order, given across the counter, for six pomegranates and a packet of quail seed. Neither commodity was in general demand in that neighbourhood.
Take the largest Soles you can get, gut them, and skin them; lay them then into a Stew-pan, and pour in about a Pint of good Beef Gravey, and as much Claret; some bits of Lemon-Peel, an Anchovy or two, a stick of Horse-Radish, a bunch of sweet Herbs, a large Onion, half a large Nutmeg, some Cloves and Mace, whole Pepper, and Salt, with a little bit of Butter.
The appalled observer groaned and rushed for the sideboard, whence a decanter, a bowl of cracked ice, and a siphon beckoned. Between two gulps of coffee Mauburn grinned affably. "Mornin', old chap! Feelin' a bit seedy? By Jove! I don't wonder. I'm not so fit myself. I fancy, you know, it must have been that beastly anchovy paste we had on the biscuits."
ROAST SNIPES. Snipes and land rails are dressed exactly in the same manner as woodcocks, but only require a shorter time in roasting. ROAST STURGEON. Put the fish on a lark spit, then tie it on a large spit, and baste it constantly with butter. Serve it with a good gravy, an anchovy, a squeeze of Seville orange or lemon, and a glass of sherry.
Stone some large olives and fill the space with anchovy paste, mixed with well-seasoned tomato-sauce. Then fry thin slices of bread and spread with some of the paste. Place a filled olive in the centre; sprinkle with chopped hard-boiled eggs and garnish with fillets of anchovies and sprigs of parsley. French Orange Compote. Make a syrup of sugar and water; add a little lemon-juice.
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