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No 13 Neapolitan Anchovy Sauce

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Anchovies, fennel, flour, spices, parsley, marjoram,
garlic, lemon juice, vinegar, cream.
Wash three anchovies in vinegar, bone and pound them in a mortar
with a teaspoonful of chopped fennel and a pinch of cinnamon. Then
mix in a teaspoonful of chopped parsley and marjoram, a squeeze of
lemon juice, a teaspoonful of flour, half a gill of boiled cream
and the bones of the fish for which you will use this sauce. Pass
through a sieve, add a clove of garlic with a cut in it, and boil.
If the fish you are using is cooked in the oven, add a little of
the liquor in which it has been cooked to the sauce. Take out the
garlic before serving. Instead of anchovies you may use caviar,
pickled tunny, or any other pickled fish.











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