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Anchovy Sauce
Sauces and Spicery

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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