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Anchovy Powder
Sauces and Spicery
Historic

Dried anchovies, powdered with hot spices "It is a very savoury relish, sprinkled on bread and butter for a sandwich" (Eaton 1822).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

ANCHOVY POWDER. Pound the fish in a mortar, rub them through a sieve, make them into a paste with dried flour, roll it into thin cakes, and dry them in a Dutch oven before a slow fire. To this may be added a small portion of cayenne, grated lemon peel, and citric acid. Pounded to a fine powder, and put into a well-stopped bottle, it will keep for years. It is a very savoury relish, sprinkled on bread and butter for a sandwich.



See:
Anchovy Butter
Anchovy Powder
Gentleman's Relish







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