_Ingredients._—Toast 2 or 3 slices of bread, or, if wanted very
savoury, fry them in clarified butter, and spread on them the paste
made by recipe for potted anchovies. Made mustard, or a few grains of
cayenne, may be added to the paste before laying it on the toast.
ANCHOVIES, Fried.
_Ingredients._—1 tablespoonful of oil, ½ a glass of white wine,
sufficient flour to thicken; 12 anchovies. _Mode._—Mix the oil and wine
together, with sufficient flour to make them into a thickish paste;
cleanse the anchovies, wipe them, dip them in the paste, and fry of a
nice brown colour. _Time._—½ hour. _Average cost_, for this quantity,
9_d._ _Sufficient_ for 2 persons. _Seasonable_ all the year.
ANCHOVIES, Potted, or Anchovy Butter.
_Ingredients._—2 dozen anchovies, ½ lb. of fresh butter. _Mode._—Wash
the anchovies thoroughly; bone and dry them, and pound them in a mortar
to a paste. Mix the butter gradually with them, and rub the whole
through a sieve. Put it by in small pots for use, and carefully exclude
the air with a bladder, as it soon changes the colour of anchovies,
besides spoiling them. To potted anchovies may be added pounded mace,
cayenne, and nutmeg to taste.
APPLE CHARLOTTE, a very simple.
_Ingredients._—9 slices of bread and butter, about 6 good-sized apples,
1 tablespoonful of minced lemon-peel, 2 tablespoonfuls of juice, moist
sugar to taste. _Mode._—Butter a pie-dish; place a layer of bread and
butter, without the crust, at the bottom; then a layer of apples,
pared, cored, and cut into thin slices; sprinkle over these a portion
of the lemon-peel and juice, and sweeten with moist sugar. Place
another layer of bread and butter, and then one of apples, proceeding
in this manner until the dish is full; then cover it up with the peel
of the apples, to preserve the top from browning or burning; bake in
a brisk oven for rather more than ¾ hour; turn the charlotte on a
dish, sprinkle sifted sugar over, and serve. _Time._—¾ hour, or a few
minutes longer. _Average cost_, 1_s._ _Sufficient_ for 5 or 6 persons.
_Seasonable_ from August to March.