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To Recover Anchovies

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







When anchovies have, through the loss of the pickle, become rusty or

decayed, put two pounds of saltpetre to a gallon of water, and boil it

till reduced to a fourth part, continuing to skim it as it rises; then

add a quarter of an ounce of crystal tartar; mix these, and stir them

well. Take away the spoiled fish, put them together lightly, and pour in

the new pickle, mixed with a pint of good old pickle, and stop them up

close for twenty-four days. When you open them again, cover them with

fine beaten bay salt; let them remain about four days; and, as you take

them out for use, cover them carefully down.











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