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Anchovy Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Anchovy Sauce

Ingredients

Directions

  1. Bone and dry the anchovies.

  2. Pound the anchovies and rub them through a sieve to remove bones and grit.

  3. Season the sieved anchovy mixture with coarse sea salt and black pepper.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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