Anchovies stewed in stock and butter until dissolved (Glasse 1747, Eaton 1822, etc)
Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);
To make anchovy-sauce.
TAKE a pint of gravy, put in an anchovy, take a quarter of a pound of butter rolled in a little flour, and stir all together till it boils. You may add a little juice of a lemon, catchup, red wine, and walnut-liquor, just as you please.
Plain butter melted thick, with a spoonful of walnut-pickle, or catchup, is good sauce for anchovy; in short you may put as many things as you fancy into sauce.
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