Anchovies is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of tinned anchovy fillets arranged on a plate with hard-boiled eggs and olive oil. The full recipe is presented here and I hope you enjoy this classic British version of: Anchovies.
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This is a classic recipe for a Victorian version of Anchovies that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 343.—ANCHOVIES.
These are also Mediterranean fish ; they are preserved in salt brine, and are much esteemed for their delicious and relishing qualities. They must be washed, wiped with a cloth, the fillets divided dextrously by splitting them down the back with the fingers and thumbs of both hands; the fillets must then be placed in neatly-arranged rows on a plate, garnished round with chopped hard-boiled egg, and salad-oil poured over them. Anchovies served in this manner are ever appreciated at the breakfast-table, or luncheon time ; and are considered rather agreeable accessories at the tea-table.
Modern Redaction
Ingredients:
1 tin of anchovy fillets in brine
2 hard-boiled eggs, chopped
extra-virgin olive oil, to drizzle
Method:
Wash the fillets and pat dry then arrange in neat rows on a serving plate. Garnished around them with the chopped egg, drizzle with extra-virgin olive oil and serve
