Essence of Anchovies
Ingredients
Directions
Remove bones from the anchovies and mix them with their strained liquor.
Add 1 pint of water and boil for 5 minutes until dissolved.
Let it cool, then strain and bottle it, sealing tightly.
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.
Explore the science
What each ingredient does
- Anchovies
- Provide the salty, savoury flavour that forms the essence.
- Water
- Dissolves the anchovies into a liquid, carrying their flavour into the essence.
The step that matters
Boil until dissolved. Boiling breaks down the anchovies so their flavour and salt pass into the water. Stopping too early leaves the essence weak and the flesh unbroken.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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