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Anchovies, Essence Of

Clean and remove the bones from one pound of anchovies, beat them into a pulp, and pass the soft portion through a sieve, so as to separate the flesh from any small bones, etc. Put those parts of the pulp that will not pass through the sieve into a pan with the bones, and simmer them, with the liquor in which they have been pickled, a blade, of mace, a little cayenne pepper, a heaped tea-spoonful of salt, and a pint of water, for twenty minutes, and strain. Now add the soft portion of the anchovies that passed through the sieve. Boil all together at a moderate heat for a few minutes. Then take the vessel from the fire, and add a quarter of a pint of strong vinegar. Essence of anchovies should be kept in small bottles, with the corks covered with bladder, and sealed to render them airtight. Probable cost, 4s.