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To Fillet Anchovies

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Fillet Anchovies

Ingredients

Directions

  1. Cut off the heads, tails, and fins of the anchovies.

  2. Wash the anchovies in cold water, removing the white scales by rubbing.

  3. Dry the anchovies on a cloth.

  4. Open each anchovy with your fingers and remove the bone.

  5. Each anchovy will yield two fillets; cut them in half if thinner fillets are desired.

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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