Essence of Anchov′ies

Syn. E entia clupeæ , L. Prep. 1. Anchovies, 1 lb., are ‘boned,’ reduced to a pulp in a wedgwood-ware or marble mortar, and pa ed through a clean hair or bra -wire sieve: meanwhile the bones and other portion that will not pa through the sieve are boiled with water, 1 pint, for 15 minutes, and strained; to the strained liquor, salt, and flour, of each, 2 1 ⁄ 2 oz., together with the pulped anchovies are added, and the whole simmered for 3 or 4 minutes, when the ve el is removed from the fire, and as soon as the mixture has cooled a little, strong pickling vinegar, 1 ⁄ 2 pint, is mixed in; it is then bottled, and the corks tied over with bladder, and either ‘waxed’ or ‘capsuled.’ Product , 3 lbs. (nearly). 2. Anchovies, 7 lbs.; water, 9 pints; salt and flour, of each, 1 lb. Product , 20 lbs. 3. To the last add of Cayenne pepper, 1 ⁄ 4 oz.; the peel of a lemon (grated), and mushroom catsup, 4 oz. Very savoury. 4. From British anchovies (pickled sprats) or young pilchards, along with herring liquor, or the drain ings of anchovy barrels. Use, . As a sauce and condiment; when well prepared, it has a fine flavour. That of the shops is usually coloured with Venetian red or Armenian bole. An infusion of cochineal, or a little annotta, would form a more appropriate colouring, and would be perfectly harmle . See Anchovy and Sauce .