[Sca-cooks] Anchovy "Dip" Recipe Per Stefan's Request

[Daniel Phelps]

Les anchoyes au percy, oygnions et vin aigre, et poudre par dessus
(Du fait de cuisine, f. 56v)

Per Scully & Scully "Early French Cookery"

Imperial       Ingredients            Metric             Directions

3tbsp          chopped onion     50 mL               Saute onions in oil
1tbsp          olice oil                15 mL
3-4tbsp       red wine vinegar  50-60 mL        Combine vinegar, parsley,
spice powder & onions
2tsp            spice powder       10 mL
3 1/2 oz      tinned anchovies   100g               Chop anchovies into
small pieces.  Add                                       in oil
to vinegar mixture
30             small bits of toast   30                   Spread on
smallpieces of toast and serve

I take some of the salt out by soaking, for a short while, the anchovies in
a bit of red wine.  I've served it on a number of occasions with crackers.
Served it once with tiny little wooden spoons to spread with.  One young lad
took a cracker and rather than spreading dipped and got a huge rim of  the
spread on his cracker.  He then took a big bite out of that edge of the
cracker.  Was he surprised!  Eaten in a thin spread on toast or a cracker it
is quite tasty and a hit at parties.

Spice powder from page 56: 3tbsp ground ginder, 1 1/2 tbsp cinnamon, 1 tsp
ground cloves, 2 tbsp sugar Mix and store covered.

Daniel