Anchovies Recipe

Instructions

1. Anchovies are highly esteemed little seafish, obtained principally from the Mediterranean; some small schools are found along the coast of Great Britain.
2. The fish are attracted to the boats at night by means of lights, and are caught in nets.
3. After the heads have been cut off and the bodies cleaned, they are put in brine and packed in barrels; for the market they are afterward put into bottles.
4. The pickle of the best fish is a clear pink and without sediment; the cheaper sorts are cloudy, and red only on being stirred, with a thick red sediment.
5. The scales are removed from Dutch anchovies; French anchovies are of larger size; both varieties are pale in color.
6. Anchovies should be carefully cleaned, trimmed, and boned, then soak for two hours in cold water; dry with a cloth, and with a silver or plated knife divide the backs.
7. To serve, lay the halves on a dish, garnish with the white of a hard-boiled egg, chopped fine, and pour over salad-oil.