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1036
Enquire within upon everything
·
Robert Kemp Philp
764
2221.
Anchovy
Butter.
Scrape
the
skin
from
a
dozen
fine
anchovies,
take
the
flesh
from
the
bones,
pound
it
smooth
in
a
mortar;
rub
through
a
hair
sieve,
put
the
anchovies
into
the
mortar
with
three-quarters
of
a
pound
of
fresh
butter,
a
small
quantity
of
cayenne,
and
a
saltspoonful
of
grated
nutmeg
and
mace;
beat
together
until
thoroughly
blended.
If
to
serve
cold,
mould
the
butter
in
small
shapes,
and
turn
it
out.
For
preservation,
press
the
butter
into
jars,
and
keep
cool.
2222.
Lobster
Butter.
Lobster
Butter
is
made
in
the
same
manner
as
anchovy
butter.
A
mixture
of
anchovy
butter
and
lobster
butter
is
considered
excellent.
2223.
Liver
Sauce
for
Fish.
Boil
the
liver
of
the
fish,
and
pound
it
in
a
mortar
with
a
little
flour,
stir
it
into
some
broth,
or
some
of
the
liquor
the
fish
was
boiled
in,
or
melted
butter,
with
some
chopped
parsley,
a
few
grains
of
cayenne,
and
a
little
essence
of
anchovy,
soy,
or
ketchup;--give
the
whole
a
boil
up,
and
rub
it
through
a
sieve;
a
little
lemon
juice,
or
lemon
cut
in
dice,
may
be
added,
if
liked.
2224.
Sauce
for
Fish.
Twenty-four
anchovies,
chopped;
ten
shalots;
two
ounces
of
horseradish,
scraped;
four
blades
of
mace;
one
lemon,
sliced;
twelve
cloves;
one
quarter
of
an
ounce
of
black
pepper,
whole;
one
gill
of
the
anchovy
liquor;
one
quart
of
best
vinegar;
one
quart
of
water.
Let
the
whole
simmer
on
the
fire,
in
a
covered
saucepan,
until
reduced
to
one
quart,
strain,
and
bottle
for
use.
If
required
for
long
keeping,
add
a
quarter
of
an
ounce
of
cayenne
pepper.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
