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Anchovy Powder

Pound some anchovies in a mortar. Rub them through a hair sieve, and make them into a paste with dried and sifted flour. Roll them into cakes, then toast them before the fire, and rub them to powder. If the flavour is liked, grated lemon-rind and cayenne may be added after the cakes are baked. Put the powder in a bottle, cork it closely, and it will keep for years. It is useful for flavouring purposes, and makes a nice relish when sprinkled over sandwiches or toast. Time to prepare, about an hour. Probable cost, 1s. for a half-pint bottle. A dessert-spoonful of powder will flavour half a pint of sauce.