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Updated: October 12, 2025
Take two pounds of dressed fish, remove the skin and bones, cut in small pieces with two or three anchovies, and season well, soak the crumb of a French roll in milk, beat it up with the fish and three eggs: butter a mould, sprinkle it with raspings, place in the fish and bake it; when done, turn out and serve either dry or with anchovy sauce; if served dry, finely grated crumbs of bread should be sprinkled thickly over it, and it should be placed for a few minutes before the fire to brown.
In the evening he supped heartily on anchovies, of which he was particularly fond, or some other gross and savory food.
Take a little mild white gravy, two or three anchovies, a spoonful of oyster or cockle pickle, a little shred lemon-peel, half a pound of butter, a little parsley and fennel shred small, and a little juice of lemon, but not too much, for fear it should take off the sweetness. To make SAUCE for HADDOCK or COD, either broiled or boiled.
Wash, split and bone a dozen anchovies, and roll each one up; wash, split and bone one herring, and cut it up into small pieces; cut up into dice an equal quantity of Bologna or Lyons sausage, or of smoked ham and sausages; also, an equal quantity of the breast of cold roast fowl, or veal; add likewise, always in the same quantity, and cut into dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in larger dice, and in quantity according to taste, but at least thrice as much potato as anything else; add a tablespoohful of capers, the yolks and whites of some hard-boiled eggs, minced separately, and a dozen stoned olives; mix all the ingredients well together, reserving the olives and anchovies to ornament the top of the bowl; beat up together oil and Tarragon vinegar with white pepper and French mustard to taste; pour this over the salad and serve.
Murford we sent for afterwards, to the Dog Tavern, where I did give them a dish of anchovies and olives and paid for all, and did talk of our old discourse when we did use to talk of the King, in the time of the Rump, privately; after that to the Admiralty Office, in White Hall, where I staid and writ my last observations for these four days last past.
"You've just eaten your breakfast two turkey eggs, and three anchovies." "Oh, that's not it!" sobbed her Majesty. "It's my child, my child!" "Well, what's the matter with your child? She's neither up the chimney nor down the draw-well. Just hear her laughing."
Then strain and bottle it for use. Put it up in small bottles, filling them quite full. Dissolve six anchovies in a pint of strong vinegar, and then add to them three table-spoonfuls of India soy, and three table-spoonfuls of mushroom catchup, two heads of garlic bruised small, and a quarter of an ounce of cayenne. Add sufficient cochineal powder to colour the mixture red.
Cooke come back from my Lord for me to get him some things bought for him to be brought after them, a toilet cap and comb case of silk, to make use of in Holland, for he goes to the Hague, which I can do to-morrow morning. This day my father and my uncle Fenner, and both his sons, have been at my house to see it, and my wife did treat them nobly with wine and anchovies.
Kuskelar a Clatsop man and his wife visited us today. they brought some Anchovies, Sturgeon, a beaver robe, and some roots for sail tho they asked so high a price for every article that we purchased nothing but a part of a Sturgeon for which we gave a few fishing hooks. we suffered them to remain all night. Shields Jos.
These artificial anchovies are pleasant on bread and butter, but the genuine should be used for sauce. SPRING FRUIT PUDDING. Peel and wash four dozen sticks of rhubarb, put them into the stewpan with a lemon, a little cinnamon, and sweeten the whole with moist sugar. Set it over the fire, and reduce it to a marmalade.
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