ANCHOVY

a small fish of fine and peculiar flavor, a member of the herring tribe, and closely resembling the English Sprat. It is found in several parts of Europe, but is most abundant in the Mediterranean, especially in the vicinity of the Island of Gorgona, near Leghorn, where also the catch is generally conceded to be of the finest quality.

Anchovies are prepared for exportation by removing the heads, intestines and pectoral fins and packing in rock salt in small kegs, to be later bottled, whole or filleted, in oil or salt, etc., or otherwise repacked for retailing. Dutch anchovies are cleaned of their scales, the French and Italian are not. The small fish are valued more highly than the larger.

Anchovies are also extensively potted and made into a butter or paste and a sauce or essence. The ancient Greeks and Romans prepared the sauce or relish known as "Garum" from them.

added by the pass

Recipes that use anchovy

89 dishes across the Historical Foodie library call for anchovy.

The Epicurean · 84

No. 1091 Turtle, Havana Style Tortue a la Havanaise
No. 1207 Maskinonge a la Providence Maskinonge a la Providence
No. 1232 Red Snapper a la Cherot Red Snapper a la Cherot
No. 1243 Salmon a la Victoria Saumon a la Victoria
No. 1248 Salmon-Smoked American Style Saumon Fume a l'Americaine
No. 1249 Sardines Broiled. Anchovies Fried, Silver Fish in Papers Sardines Grillees. Anchois Frits. Silver Fish en Papillotes
No. 1295 Trout a la Meuniere Truites a la Meuniere
No. 1298 Trout, Cooked in Court Bouillon and Served with Different Sauces Truites Cuites au Court Bouillon et Services avec Differentes Sauces
No. 1302 Salmon Trout-a l'Antoinette Truite Saumonee-a l'Antoinette
No. 1373 Small Sirloin Steak, Ancient Style Bifteck de Contrefilet a l'Ancienne
No. 1411 Noisettes of Tenderloin of Beef a la Berthier Noisettes de Filet de Boeuf a la Berthier
No. 1424 Tenderloin Steak with Anchovy Butter Filet de Boeuf au Beurre d'Anchois
No. 1482 Brains in Matelote Cervelles en Matelote
No. 1512 Schnitzel, German Style Schnitzel a l'Allemande
No. 1564 Sweetbreads, Portuguese Style Ris de Veau a la Portugaise
No. 1845 Chicken Fillets and Breasts a la Lorenzo Filets et Ailes de Poulets a la Lorenzo
No. 1902 Chickens Point du Jour—Sauted Poulets Sautes au Point du Jour
No. 2080 Young Hares' Paupiettes with Stuffed Olives Paupiettes de Levrauts aux Olives Farcies
No. 2163 Thrushes a la Bianca Grives a la Bianca
No. 219 Consomme a la Bariatenski Consomme a la Bariatenski
No. 2191 Saddle of Venison, Gastronome Selle de Chevreuil, Gastronome
No. 2197 Venison Tournedos St. Hubert—Tenderloin Tournedos de Filet de Chevreuil St. Hubert
No. 2285 Escalops of Kernel of Veal a l'Arnold Escalopes de Noix de Veau a l'Arnold
No. 2330 Quenelles of Fish, Montglas Quenelles de Poisson a la Montglas
No. 2414 Aspic of Lobster Aspic de Homard
No. 2474 Cutlets of Lambs' Kernels with Mayonnaise Cotelettes de Noix d'Agneau a la Mayonnaise
No. 2507 Garnishing of Eggs, Barrel-Shaped Garniture d'Oeufs en Forme de Baril
No. 2511 Garnishing of Eggs, Moscovite Garniture d'Oeufs Moscovite
No. 2516 Garnishing of Whole Hard-Boiled Egg-Yolks Garniture de Jaunes d'Œufs Durs Entiers
No. 2518 Garnishing of Stuffed Spanish Olives Garniture d'Olives d'Espagne Farcies
No. 2530 Leg of Mutton a la Garrison Gigot de Mouton a la Garrison
No. 2581 Salmon a la Farragut Saumon a la Farragut
No. 2611 Brook Trout a la Careme Truites de Ruisseau a la Careme
No. 2622 Bagration Salad Salade a la Bagration
No. 2625 Chicken Salad, American Style—Chicken Mayonnaise Salade de Poulet a l' Americaine--Mayonnaise de Poulet
No. 2629 Crawfish Salad a la Maintenon Salade d'Ecrevisses a la Maintenon
No. 2633 Herring Salad with Potatoes Salade de Harengs et Pommes de Terre
No. 2635 Italian Salad Salade Italienne
No. 2637 Lamb Salad a la Somer Salade d'Agneau a la Somer
No. 2641 Norwegian Salad Salade a la Norvegienne
No. 2644 Parisian Salad Salade Parisienne
No. 2645 Russian Salad Salade Russe
No. 2646 Russian Salad for Lenten Dinners Salade Russe au Maigre

365 Dishes of All Nations · 5

… and 41 more recipes use anchovy.