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Anchovy Paste

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Anchovy Paste

Ingredients

Directions

  1. Wash the anchovies and remove the scales, head, bones, and fins.

  2. Pound the anchovy meat in a marble mortar with a little fresh butter until smooth.

  3. Rub the mixture through a fine sieve and transfer it to a pot.

  4. Cover tightly and store in a cool place.

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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