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Anchovy Pickle

(Sauces.) - (The Lady's Own Cookery Book)







Take two pounds of bay salt, three quarters of a pound of saltpetre,

three pints of spring water, and a very little bole armeniac, to grate

on the liquor to give it a colour; it must not be put to the anchovies

until it is cold.



If anchovies are quite dry, put them into a jar, with a layer of bay

salt at the bottom, and a little on the top.











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