Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Walnut | 1 walnut half (4g) | 26 |
| Cayenne | 1 tsp (1.8g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pint of melted butter
- 1-1/2 tablespoonfuls of anchovy essence to 1/2 pint of melted butter
- a piece of butter the size of a walnut
- a small piece of butter this quantity is sufficient
- 4 anchovies
- 1/2 pint
- 4 soles
- two varieties
- one
- 6 good-sized apples
- butter the size of a walnut
- cayenne
Directions
362. INGREDIENTS.--4 anchovies, 1 oz. of butter, 1/2 pint of melted butter, cayenne to taste.
_Mode_.--Bone the anchovies, and pound them in a mortar to a paste, with 1 oz. of butter. Make the melted butter hot, stir in the pounded anchovies and cayenne; simmer for 3 or 4 minutes; and if liked, add a squeeze of lemon-juice. A more general and expeditious way of making this sauce is to stir in 1-1/2 tablespoonfuls of anchovy essence to 1/2 pint of melted butter, and to add seasoning to taste. Boil the whole up for 1 minute, and serve hot.
_Time_.--5 minutes. _Average cost_, 5d. for 1/2 pint.
_Sufficient_, this quantity, for a brill, small turbot, 3 or 4 soles, &c.
ANCHOVY BUTTER (_see_ No. 227).
CAYENNE.--This is the most acrid and stimulating spice with which we are acquainted. It is a powder prepared from several varieties of the capsicum annual East-India plants, of which there are three so far naturalized in this country as to be able to grow in the open air: these are the Guinea, the Cherry, and the Bell pepper. All the pods of these are extremely pungent to the taste, and in the green state are used by us as a pickle. When ripe, they are ground into cayenne pepper, and sold as a condiment. The best of this, however, is made in the West Indies, from what is called the _Bird_ pepper, on account of hens and turkeys being extremely partial to it. It is imported ready for use. Of the capiscum species of plants there are five; but the principal are,--1. _Capsicum annuum_, the common long-podded capsicum, which is cultivated in our gardens, and of which there are two varieties, one with red, and another with yellow fruit. 2. _Capsicum baccatum_, or bird pepper, which rises with a shrubby stalk four or five feet high, with its berries growing at the division of the branches: this is small, oval-shaped, and of a bright-red colour, from which, as we have said, the best cayenne is made. 3. _Capsicum grossum_, the bell-pepper: the fruit of this is red, and is the only kind fit for pickling.
APPLE SAUCE FOR GEESE, PORK, &c.
363. INGREDIENTS.--6 good-sized apples, sifted sugar to taste, a piece of butter the size of a walnut, water.
_Mode_.--Pare, core, and quarter the apples, and throw them into cold water to preserve their whiteness. Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding sugar to taste, and a small piece of butter This quantity is sufficient for a good-sized tureen.
_Time_.--According to the apples, about 3/4 hour. _Average cost_, 4d.
_Sufficient_, this quantity, for a goose or couple of ducks.