"Anchovy" Quotes from Famous Books
 ... the shop almost to themselves, as far as customers were concerned, but while they were debating the respective virtues and blemishes of two competing brands of anchovy paste they were startled by an order, given across the counter, for six pomegranates and a packet of quail seed. Neither commodity was in general demand in that neighbourhood. Equally unusual was the style and appearance of the customer; about sixteen years old, with dark olive skin, ...
— The Toys of Peace • Saki
... sir—a bit of sausage?" cried Elias, seizing a knife and presenting it at the dish in question. The Emir laughed again, which was the signal for an obsequious roar. He said he would prefer some bread and anchovy, and could help himself. He accepted a little of the rum for politeness' sake, and then professed himself satisfied. After some outcry on his lack of appetite the rest of the party fell to with avidity. The presence of his uncle, which he now realised for the first time, relieved Iskender ...
— The Valley of the Kings • Marmaduke Pickthall
... the slices one inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, envelop them in it with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a ...
— The Whitehouse Cookbook (1887) - The Whole Comprising A Comprehensive Cyclopedia Of Information For - The Home • Mrs. F.L. Gillette
... fine with a spoon, incorporate with them a dessertspoonful of mixed mustard, then stir in a tablespoonful of melted butter, half a teacupful of thick cream, a saltspoonful of salt, and cayenne pepper enough to take up on the point of a very small pen-knife blade, and a few drops of anchovy or Worcestershire sauce; add very carefully sufficient vinegar to reduce the mixture ...
— Vaughan's Vegetable Cook Book (4th edition) - How to Cook and Use Rarer Vegetables and Herbs • Anonymous
... way devilled eggs require anchovy sauce to be mixed with the yolks, but anchovy sauce is ...
— Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet • A. G. Payne
... "Skinned and fried in anchovy paste, and done with bread crumbs; and I shall have the honor of serving it up with a sauce flavored with garlic and ...
— The Forty-Five Guardsmen • Alexandre Dumas
... water over the fire until the meat is hot through. When taken up stir occasionally until cool, then press it into little pots, and pour clarified butter or mutton fat over the top. If liked, a little essence of anchovy may be ...
— Nelson's Home Comforts - Thirteenth Edition • Mary Hooper
... welcome changes of diet which may be presented under the general term—sandwiches. Beef sandwiches, ham sandwiches, veal and ham sandwiches, bacon, mutton, or game sandwiches, chicken sandwiches, sandwiches made of anchovy and hard boiled eggs, of curried rabbit and Parmesan, of curried shell-fish and Parmesan, of small salad, of sliced tomatoes, of mushrooms, of roast fowl, lettuce and filleted anchovies, of roast game, shred celery and Tartare sauce, of cooked fish, lettuce leaves and Tartare sauce, of cold meat ...
— The Girl's Own Paper, Vol. VIII. No. 358, November 6, 1886. • Various
... tempting delicacies of Bombarded Veal. To these succeeded that masterpiece of the culinary art a grand Battalia Pie, in which the bodies of chickens, pigeons, and rabbits were embalmed in spices, cocks' combs, and savoury balls, and well bedewed with one of those rich sauces of claret, anchovy, and sweet herbs in which our grandfathers delighted, and which was technically termed a Lear. A Florentine tourte or tansy, an old English custard, a more refined blamango, and a riband jelly of many colours offered a pleasant relief after these vaster inventions, and the repast closed ...
— Collections and Recollections • George William Erskine Russell
... King of Bithynia in some expedition against the Scythians during the winter, and when at a great distance from the sea, had a violent [575] longing for a small fish known as aphy—a pilchard, or anchovy. His cook cut a Turnip to a perfect imitation of its shape, which, when fried in oil, well salted, and powdered with the seeds of a dozen black poppies, so deceived the king that he praised the root at table as ...
— Herbal Simples Approved for Modern Uses of Cure • William Thomas Fernie
... an hour, wrote a few editorials advocating the rights of the people, smoked some Turkish cigarettes, drank a glass of sherry, and ate part of an anchovy sandwich. ...
— Behind the Beyond - and Other Contributions to Human Knowledge • Stephen Leacock
... little drawing-rooms and dining-rooms, what snug libraries we enter; what fine young-gentlemanly wags they are, those beautiful little dandies who wake up gouty old grandpapa to ring the bell; who decline aunt's pudding and custards, saying that they will reserve themselves for an anchovy toast with the claret; who talk together in ball-room doors, where Fred whispers Charley—pointing to a dear little partner seven years old—"My dear Charley, she has very much gone off; you should have seen that girl last season!" Look well at everything appertaining to the economy of the ...
— John Leech's Pictures of Life and Character • William Makepeace Thackeray
... garum. The best was called garum sociorum, a term of which we have seen no satisfactory explanation, and sold for 1,000 sesterces for two congii, about $20 a gallon. An inferior kind, made from the anchovy (aphya), was called alec, a name also given to the dregs of garum. "No liquid, except unguents," Pliny says, "fetched a higher price."—Hist. Nat. ...
— Museum of Antiquity - A Description of Ancient Life • L. W. Yaggy
... those days your wealth, huddled closely through the week, stretched on Saturday night to a mutton chop with bacon on the side. This chop, named of the southern downs, was so big that it curled like an anchovy to get upon the plate. The sheep that bore it across the grassy moors must have out-topped the horse. The hills must have shaken beneath his tread. With what eagerness you squared your lean elbows for the feast, with knife and fork turned ...
— Chimney-Pot Papers • Charles S. Brooks |
