Then spread them with a layer of anchovies, butter and a layer of caviare.

Take a quart of pease, put them into a pot with a gallon of water, two or three large onions, half a dozen anchovies, a little whole pepper and salt; boil all together whilst your soop is thick; strain it into a stew-pan through a cullender, and put six ounces of butter (work'd in flour) into the soop to thicken it; also put in a little boil'd sellery, stew'd spinage, crisp bread, and a little dry'd mint powdered; so serve it up. 8.

INGREDIENTS.To every lb. of butter allow 6 anchovies, 1 small bunch of parsley.

Mode.Wash, bone, and pound the anchovies well in a mortar; scald the parsley, chop it, and rub through a sieve; then pound all the ingredients together, mix well, and make the butter into pats immediately.

Have ready some hot buttered toast, spread with anchovies pounded to a paste; pour a little of the hot sauce on the top, and serve very hot and very quickly. Time.5 minutes to make the sauce hot.

Boil the eggs for 10 minutes; strip them from the shells, and cover them with forcemeat made by recipe No. 417; or substitute pounded anchovies for the ham.

We had a fricasee of rabbits and chickens, a leg of mutton boiled, three carps in a dish, a great dish of a side of lambe, a dish of roasted pigeons, a dish of four lobsters, three tarts, a lamprey pie (a most rare pie), a dish of anchovies, good wine of several sorts, and all things mighty noble and to my great content.

He doth learn to make strange sauces, to eat anchovies, maccaroni, bovoli, fagioli, and caviare, because he loves them; speaks as he speaks, looks, walks, goes so in clothes and fashion: is in all as if he were moulded of him.

Extravagant prices were paid for the new articles of luxury; a barrel of anchovies from the Black Sea cost 1600 sesterces (16 pounds)more than the price of a rural slave; a beautiful boy cost 24,000 sesterces (240 pounds)more than many a farmer's homestead.

We hailed one, inquiring when the festa was to commence; but, mistaking our question, they answered: "Anchovies."

The custom of using anchovies as a flavouring is also very ancient.

" Arthur's mouth filled with the taste of anchovies.

To this I added a pot of butter, with some capital smoked herrings, and some anchovies.

A fashionable or cabinet dinner of the same period consisted of "a dish of marrow-bones, a leg of mutton, a dish of fowl, three pullets, and a dozen larks, all in a dish; a great tart, a neat's tongue, a dish of anchovies, a dish of prawns, and cheese."

Mix with two boiled potatoes cut in dice, two or three boiled beets cut in dice, a large white onion boiled and cut up, some chopped truffles, anchovies and stoned olives, a tablespoonful or more of each.

She poured out the wines, and offered tarts and dishes of anchovies and of cheese, also strange steaming beverages lately imported into England called coffee and chocolate.

The men drank heavily, chiefly of the heady Spanish wines; they ate the anchovies and cheese with their fingers, and continually called for more refreshments.

"Wherefore," he ingenuously says, "when they shall chance to meet with a covey of young partridges, they were much better to bestow them upon such, for whom they are convenient!" Salmon, turbot, and sturgeon he also reckoned hard of digestion, and injurious, if taken to excess; nor does he approve of herrings and sprats; and anchovies he characterises as the meat of drunkards.

A Leg of Mutton à-la-Daube:Lard your meat with bacon through, but slant-way; half roast it; take it off the spit, and put it in a small pot as will boil it; two quarts of strong broth, a pint of white-wine, some vinegar, whole spice, bay-leaves, green onions, savoury, sweet-marjoram; when 'tis stew'd enough, make sauce of some of the liquor, mushrooms, lemon cut like dice, two or three anchovies: thicken it with browned butter.

To make a Ragoo of Pigs-Ears:Take a quantity of pigs-ears, and boil them in one half wine and the other water; cut them in small pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little mustard, and some slices of lemon, some salt, and nutmeg; stew all these together, and shake it up thick.

These are light entrées in the first course; they are sometimes called assiettes volantes; they are handed during the first course; they comprise anchovies, fish salads, patties of various kinds, croquettes, risolles, maccaroni, &c. Maigre, made without meat.

Put on, in a small saucepan, a cup of water, well flavored with vinegar, an onion chopped fine, a little rasped horse-radish, pepper, and two or three cloves, and a couple of anchovies cut small, when it has boiled, stir carefully in the beaten yolks of two eggs, and let it thicken, until of the consistency of melted butter.

One teacup full of walnut pickle, the same of mushroom ditto, three anchovies pounded, one clove of garlic pounded, half a tea-spoonful of cayenne pepper, all mixed well together, and bottled for use.

Pound finely anchovies, grated bread, chopped parsley, and the yolk of a hard boiled egg, add grated lemon peel, a little lemon juice, pepper and salt, and make into a paste with two eggs.

The forcemeat must be made as for veal stuffing, with the addition of a couple of minced anchovies, cayenne pepper, and butter instead of suet.