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Personal Chef Recipes - by Mrs Beeton
ANCHOVY TOAST.
| Ingredients: | Toast 2 or 3 slices of bread
or
if wanted very
savoury
fry them in clarified butter
and spread on them the paste
No.
227. Made mustard
or a few grains of cayenne
may be added to the paste
before laying it on the toast.
ANCHOVY PASTE.--"When some delicate zest
" says a work just
issued on the adulterations of trade
"is required to make the
plain English breakfast more palatable
many people are in the
habit of indulging in what they imagine to be anchovies. These
fish are preserved in a kind of pickling-bottle
carefully
corked down
and surrounded by a red-looking liquor
resembling
in appearance diluted clay. The price is moderate
one shilling
only being demanded for the luxury. When these anchovies are
what is termed potted
it implies that the fish have been
pounded into the consistency of a paste
and then placed in flat
pots
somewhat similar in shape to those used for pomatum. This
paste is usually eaten spread upon toast
and is said to form an
excellent _bonne bouche_
which enables gentlemen at
wine-parties to enjoy their port with redoubled gusto.
Unfortunately
in six cases out of ten
the only portion of
these preserved delicacies
that contains anything indicative of
anchovies
is the paper label pasted on the bottle or pot
on
which the word itself is printed.... All the samples of anchovy
paste
analyzed by different medical men
have been found to be
highly and vividly coloured with very large quantities of bole
Armenian." The anchovy itself
when imported
is of a dark dead
colour
and it is to make it a bright "handsome-looking sauce"
that this red earth is used.
BARBEL.
229. |
| Method: | |
| Time: | n/a |
| Notes: | |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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