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CALCAGNO. He guards, like Cerberus, the passage between Genoa and the sea an anchovy could scarcely pass him. SACCO. I'll rouse the suburbs CALCAGNO. I'll away to the market-place. Drummers, strike up! MOOR. A troop of THIEVES, with lighted matches. MOOR. Now I'll let you into a secret, my boys; 'twas I that cooked this soup, but the devil a spoonful do they give me. Well, I care not.
Make English drawn butter and add to it, when done, the yolks of two eggs beaten with two tablespoonfuls of water; cook until thick and jelly-like, take from the fire and add one tablespoonful of tarragon vinegar or the juice of half a lemon. Rub two teaspoonfuls of anchovy essence with the butter and flour and then finish the same as English drawn butter.
Anchovy sauce. Strip an anchovy, bruise it very fine, put it into half a pint of gravy, a quarter of a pound of butter rolled in flour, a spoonful of red wine, and a tea-spoonful of ketchup; boil all together till it is properly thick, and serve it up. Another.
If not enough, a little fresh gravy must be prepared, flavoured as above, and added to the fish. This is the Portuguese way of dressing soles. PORTUGUESE STUFFING. Pound lightly some cold beef, veal, or mutton. Add some fat bacon lightly fried and cut small, some onions, a little garlic or shalot, some parsley, anchovy, pepper, salt, and nutmeg.
Clean the sturgeon, and prepare as much liquor as will cover it, thus: take a pint of vinegar, about two quarts of water, a stick of horseradish cut in slips, some lemon peel, two or three bay leaves, and a small handful of salt, boil it in this pickle, till you think it is enough, and serve it with the following sauce: melt a pound of butter, with an anchovy bruised, a blade or two of mace, the body of a crab, or lobster bruised, a little ketchup, a small glass of white wine, half a pint of white shrimps, boil all together, till it is of a proper thickness, squeeze in some lemon, and scraped horseradish; pour a little sauce over your fish, the rest send in boats.
Besides the Sauce used for Woodcocks and Snipes, the aforesaid Suffolk Gentleman has the following which is Gravey with a little minced Anchovy, a Rocambole, some Lemon-Juice, and a little White-wine boiled together; and when it is strain'd, pour it in a Saucer, and serve it with the Fowls.
Send to table with them in a boat, melted butter flavoured with anchovy. Flounders or other small fish may be fried in the same manner. You may know when the lard or dripping is hot enough, by dipping in the tail of one of the fish. If it becomes crisp immediately, the lard is in a proper state for frying.
'My mother is alone, I suppose? 'Not alone, said Mr Flintwinch. 'Mr Casby and his daughter are with her. They came in while I was smoking, and I stayed behind to have my smoke out. This was the second disappointment. Arthur made no remark upon it, and repaired to his mother's room, where Mr Casby and Flora had been taking tea, anchovy paste, and hot buttered toast.
During the whole of this period, the little butler stood sentinel at a side-table near the fire, copiously furnished with all the apparatus of tea, coffee, chocolate, milk, cream, eggs, rolls, toast, muffins, bread, butter, potted beef, cold fowl and partridge, ham, tongue, and anchovy.
SAUCE FOR FISH PIES. Take equal quantities of white wine, not sweet; of vinegar, oyster liquor, and mushroom ketchup. Boil them up with an anchovy, strain the liquor, and pour it through a funnel into the pie after it is baked. Or chop an anchovy small, and boil it up with three spoonfuls of gravy, a quarter of a pint of cream, and a little butter and flour.
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