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It is a very savoury relish, sprinkled on bread and butter for a sandwich. ANCHOVY SAUCE. Chop one or two anchovies without washing, put them into a saucepan with flour and butter, and a spoonful of water. Stir it over the fire till it boils once or twice. When the anchovies are good, they will soon be dissolved, and distinguished both by their colour and fragrance.
Take good Rump-Beef Steaks, and season them with Pepper and Salt; then lay them into the Pan, and pour in a little Water; then add a bunch of sweet Herbs a few Cloves, an Anchovy, a little Verjuice, an Onion, and a little Lemon-Peel, with a little bit of Butter, or fat Bacon, and a Glass of White Wine.
It must have been that same evening I came upon an unbleached young gentleman before the oval mirror on the landing engaged in removing the remains of an anchovy sandwich from his protruded tongue visible ends of cress having misled him into the belief that he was dealing with doctrinally permissible food.
Their tongues are still ready with a jest, their lips still parted for the anchovy to come. A few days since, as I was thinking for so I am pleased to call my muddy stirrings what manner of essay I might write and how best to sort and lay out the rummage, it happened pat to my needs that I received from a friend a book entitled "The Closet of Sir Kenelm Digby Knight Opened."
Long ago he had belonged to the younger set to those reckless young fellows who were not afraid to eat a hasty dinner, and then rush off to take a mother and a couple of daughters to the theatre, returning at midnight to some anchovy toast and a glass of Burgundy, followed by a couple of hours of brandy-and-soda, cigars and billiards.
This may be made more savoury, by the addition of cold boiled tongue, anchovy, shalot, cayenne, or curry powder. FOREHAND OF PORK. Cut out the bone, sprinkle the inside with salt, pepper, and dried sage. Roll the pork tight, and tie it up; warm a little butter to baste it, and then flour it. Roast it by a hanging jack, and about two hours will do it.
Take a leg of lamb, cut it in thin slices and season it with pepper and salt, then fry it brown with butter, when it is fried put it into your stew-pan, with a little brown gravy, an anchovy, a spoonful or two of white wine or claret, grate in a little nutmeg, and set it over the stove; thicken your sauce with flour and butter. Garnish your dish with mushrooms, oysters and lemon.
How to Collar a PIECE of BEEF to eat Cold. Take a flank of beef or pale-board, which you can get, bone them and take off the inner skin; nick your beef about an inch distance, but mind you don't cut thro' the skin of the outside; then take two ounces of saltpetre, and beat it small, and take a large handful of common salt and mix them together, first sprinkling your beef over with a little water, and lay it in an earthen dish, then strinkle over your salt, so let it stand, four or five days, then take a pretty large quantity of all sorts of mild sweet herbs, pick and shred them very small, take some bacon and cut it in long pieces the thickness of your finger, then take your beef and lay one layer of bacon in every nick; and another of the greens; when you have done season your beef with a little beat mace, pepper, salt and nutmeg; you may add a little neat's tongue, and an anchovy in some of the nicks; so roll it up tight, bind it in a cloth with coarse inkle round it, put it into a large stew-pot and cover it with water; let the beef lie with the end downwards, put to the pickle that was in the beef when it lay in salt, set it in a slow oven all the night, then take it out and bind it tight, and tie up both ends, the next day take it out of the cloth, and put it into pickle; you must take off the fat and boil the pickle, put in a handful of salt, a few bay leaves, a little whole Jamaica and black pepper, a quart of stale strong beer, a little vinegar and alegar; if you make the pickle very good, it will keep five or six months very well; if your beef be not too much baked it will cut all in diamonds.
2. =Flavoring, thickening, and coloring soups.= The flavor of soup stock may be varied by using in it a little ham, anchovy, sausage, sugar, or a calf's foot. Herbs in the sprig, and whole spices should be used in seasoning, as they can easily be strained out.
Take a middling turbot-head, pretty well cut off, wash it clean, take out the gills, season it pretty well with mace, pepper and salt, so put it into a deep dish with half a pound of butter, cover it with a light puff-paste, but lay none in the bottom; when it is baked take out the liquor and the butter that it was baked in, put it into a sauce-pan with a lump of fresh butter and flour to thicken it, with an anchovy and a glass of white wine, so pour it into your pie again over the fish; you may lie round half a dozen yolks of eggs at an equal distance; when you have cut off the lid, lie it in sippets round your disk, and serve it up.
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