1
Have nicely cut hot buttered toast, with a little anchovy paste.
2
Serve with a sauce made of court bouillon, strained and thickened, with a few capers and a little anchovy sauce added.
3
The hard roe makes a nice relish by pounding it in a mortar, with a little anchovy, and spreading it on toast.
4
When cooked, drain and put into a thick white sauce, to which add a little cayenne pepper and a very little anchovy sauce.
5
Thicken with browned flour, rub through a sieve, skim, add a tablespoonful of butter and a little anchovy paste, and pour over the fish.
6
They do taste better cooked, by the way-kindof like little anchovies.
7
If we use this Sauce for Fish, it is extremely good, adding only a little Anchovy Liquor and white Wine.
8
"And these dear little anchovies, with their heads still on!"
9
"What dear little anchovies!"