"Anchovy" Quotes from Famous Books
 ... table. But the confusion of the hotel ordinary repelled him too: he had seen in passing a number of men who would endeavour to force his opinion on the specie situation or speculation in canals. He rose and pulled sharply at the tasselled bell rope, ordering grilled pheasant, anchovy toast and champagne to be served where ...
— The Three Black Pennys - A Novel • Joseph Hergesheimer
... found it out. They are first to be boiled in vinegar; then fried in batter, and served up with a sauce of anchovy ...
— Peter Simple and The Three Cutters, Vol. 1-2 • Frederick Marryat
... in one-third inch slices, trim off crust and cut slices in crescents or triangles—then saute a golden brown in butter. Spread with Anchovy paste or with French mustard, then arrange flaked smoked sturgeon over canapes. Sprinkle thickly with finely chopped olives and pimentos. Garnish each with a rolled fillet of Anchovy. Dispose each canape on a bread ...
— Fifty-Two Sunday Dinners - A Book of Recipes • Elizabeth O. Hiller
... the parlour. Her first proceeding there was to unlock a tall press, bring out several bottles, and pour some of the contents of each into my mouth. I think they must have been taken out at random, for I am sure I tasted aniseed water, anchovy sauce, and salad dressing. When she had administered these restoratives, as I was still quite hysterical, and unable to control my sobs, she put me on the sofa, with a shawl under my head, and the handkerchief from her own head under my feet, lest I should sully the cover; and then, sitting herself ...
— David Copperfield • Charles Dickens
... woman that would have tempted an anchovy to forget his vows. She was not so small as she was large; and a kind of welcome air seemed to mitigate her vicinity. The pink of her face was the /in hoc signo/ of a culinary temper and a warm disposition, and her smile would have brought out ...
— Heart of the West • O. Henry
... as much strong Mutton (or other) Broth as will cover them, with six Spoonfuls of White-Wine, twelve Cloves, as many Pepper-Corns, four small young Onions, half an Handful of Persly bound up with two or three Spriggs of Thyme, an Anchovy, Oysters raw, or pickl'd; a little Salt, sweet Butter; and so let them stew. See Acetar. ...
— Acetaria: A Discourse of Sallets • John Evelyn
... 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 added ...
— Nelson's Home Comforts - Thirteenth Edition • Mary Hooper
... before the gourmand! There were hams boiled in sherry or madeira with pistachios, eels, reared in soft water and fed on chickens' entrails and served with anchovy paste and garlic, fried stuffed pigs' ears, eggs with cocks' combs, dormice in honey, pigeons with mushrooms, crabs boiled in sherry, crawfish and salmon and lobster, caviar pickled in the brine of spring-salt, pheasants ...
— The Grey Cloak • Harold MacGrath
... a light smoergasbord, hors d'oeuvres, literally rendered sandwich-table: caviar, anchovy, sardines, shavings of smoked salmon, slices of bologna, and so on. With it the father took a snaps of Swedish gin or braennvin, and after much pressing Granny consented to take one, too. The main course consisted of lutfisk: dried and salted codfish that had been soaked in water ...
— The Soul of a Child • Edwin Bjorkman
... the collar buttons dangerously near the cottage cheese, and the ends of Merlin's necktie just missing his glass of milk—he had never asked her to eat with him. He ate alone. He went into Braegdort's delicatessen on Sixth Avenue and bought a box of crackers, a tube of anchovy paste, and some oranges, or else a little jar of sausages and some potato salad and a bottled soft drink, and with these in a brown package he went to his room at Fifty-something West Fifty-eighth Street and ate his supper ...
— Tales of the Jazz Age • F. Scott Fitzgerald
... chums' wash basket)—a little dab to each girl. There were little pieces of gherkins and capers in the mayonnaise, and Heavy reveled in this dish. The most delicious slices of pink ham between soft crackers—and other sandwiches of anchovy paste and minced sardines. ...
— Ruth Fielding at Briarwood Hall - or Solving the Campus Mystery • Alice B. Emerson
... when Felix came home. She knew he wouldn't stand it. Alda used to buy marmalade and anchovy on her own hook, so I ...
— The Pillars of the House, V1 • Charlotte M. Yonge
... suspect a fish which requires so much of artificial settings-off. Your choicest relishes (like nature's loveliness) need not the foreign aid of ornament, but are when unadorned (that is, with nothing but a little plain anchovy & a squeeze of lemon) then adorned the most. However, I shall go to Brighton again next Summer, and shall have an opportunity of correcting my judgment, if it is not sufficiently informed. I can only say that when Nature was pleased to make the ...
— The Works of Charles and Mary Lamb (Vol. 6) - Letters 1821-1842 • Charles and Mary Lamb
... we for dinner that day? I have a vague idea that I ate cherry tart and roast veal, fried soles, boiled custard, and anchovy sauce, all mixed together. I know that the meal seemed to endure for the abnormal period of half-a-dozen hours or so; and yet it was only seven o'clock when we adjourned to the drawing-room, and Miss Wentworth was not due until half-past ...
— Henry Dunbar - A Novel • M. E. Braddon
... the dining room whose windows he had made fast against any intrusion, so that his task of guarding the house alone might be minimized. As he glanced at the table, with its silver plates heaped with tiny sandwiches of caviar and anchovy paste, its little silver boats of olives and sweet pickles, he discovered that ...
— Murder at Bridge • Anne Austin
... entering from the ocean, and was used for no purpose but to make 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 ...
— Museum of Antiquity - A Description of Ancient Life • L. W. Yaggy
... Cut two hard-boiled eggs in quarters, and some beet-root in strips, and place them tastefully, contrasting the colours. Now, with a spoon cover all with the sauce, laid on thickly, and upon it an anchovy cut in strips. Finish off with a nasturtium at the top, and also a row ...
— Chambers's Edinburgh Journal, No. 449 - Volume 18, New Series, August 7, 1852 • Various
... fish kettle with cold water and salt, boil it gently and skim it well; when done, drain off the water, lay it in the dish, and garnish with scraped horse-radish; have two boats of tatter nicely melted with chopped parsley, or for a change, you may have anchovy butter; the roe and liver should be fried and served in separate dishes. If any of the rock be left, it will make a delicious dish next day;—pick it in small pieces, put it in a stew pan with a gill of water, a good lump of butter, some salt, a large spoonful of lemon pickle, ...
— The Virginia Housewife • Mary Randolph
... serve very well indeed; they must be thrown for a minute into cold water, well stirred in it to remove superfluous salt, then drained, and dried on a cloth. Put a gill of shrimps to half a pint of bechamel made with fish stock, boil once, and stir in just enough essence of anchovy to make the ...
— Choice Cookery • Catherine Owen
... comforts. Among my plenary after-dinner indulgences I had contracted an inveterate habit of sitting cross-legged, as I showed you. Now, this was become a perfect necessity of existence to me. I could have dispensed with cheese, with my glass of port, my pickled mango, my olive, my anchovy toast, my nutshell of curacoa, but not my favorite lounge. You may smile; but I've read of a man who could never dance except in a room with an old hair-brush. Now, I'm certain my stomach would not digest if my legs were perpendicular. I don't mean to defend the thing. ...
— Charles O'Malley, The Irish Dragoon, Volume 1 (of 2) • Charles Lever
... stood sentinel at a side-table near the fire, copiously furnished with all the apparatus of tea, coffee, chocolate, milk, cream, eggs, rolls, toast, muffins, bread, butter, potted beef, cold fowl and partridge, ham, tongue, and anchovy. The Reverend Doctor Gaster found himself rather queasy in the morning, therefore preferred breakfasting in bed, on a mug of buttered ale and an anchovy toast. The three philosophers made their appearance at eight, ...
— Headlong Hall • Thomas Love Peacock
... islands produce materials so fine, that no art or elaboration can improve them. They are best when they are cooked quite plainly, and this is the reason why simplicity is the key-note of English cookery. A fine joint of mutton roasted to a turn, a plain fried sole with anchovy butter a broiled chop or steak or kidney, fowls or game cooked English fashion, potatoes baked in their skins and eaten with butter and salt, a rasher of Wiltshire bacon and a new-laid egg, where will you beat ...
— The Cook's Decameron: A Study in Taste: - Containing Over Two Hundred Recipes For Italian Dishes • Mrs. W. G. Waters
... 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
... intelligently introduced, and there is practically no limit to the 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 ...
— The Girl's Own Paper, Vol. VIII. No. 358, November 6, 1886. • Various
... Smoked Salmon and Anchovy Canapes. Tomato Bisque Soup. Buttered Croquettes, Croutons. Tartlets of Egg with Curry. Boiled Cod, Venetian Sauce. Hot Potato Salad. Cauliflower au Gratin. Cheese Souffle. ...
— Prepare and Serve a Meal and Interior Decoration • Lillian B. Lansdown
... the fish, strain off the liquor, the dregs of which mix with some butter and a little flour; beat these up, set them on the fire, stewing till quite done, adding pepper, grated nutmeg, and a ball of anchovy butter. Drain the perch well, and dish them ...
— A Poetical Cook-Book • Maria J. Moss
... fashionable dainties, but, on the other, would not let him pay a price sufficient to secure their being good. The first course consists of a Lucanian wild boar, served with a garnish of turnips, radishes, and lettuce, in a sauce of anchovy-brine and wine-lees. Next comes an incongruous medley of dishes, ...
— Horace • Theodore Martin
... said the dear angel, as we entered the supper-room; and to say the truth, fairy as she was, she made a remarkably good meal—consuming a couple of basins of white soup, several kinds of German sausages, some Westphalia ham, some white puddings, an anchovy-salad made with cornichons and onions, sweets innumerable, and a considerable quantity of old Steinwein and rum-punch afterwards. Then she got up and danced as brisk as a fairy; in which operation I of course did not follow her, but had the honor, at the close ...
— The Fitz-Boodle Papers • William Makepeace Thackeray
... while still working in the delicatessen store are indelibly stamped with the pathos of his environment—"Thoughts in Vinegar," a bitter satire on bohemianism—"Three Little Pickles," an autobiography of the Barrymores as children and "The lonely Anchovy," a whimsical fantasy which if we are to believe Town Topics made Sir James ...
— Terribly Intimate Portraits • Noel Coward
... maybe in 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
... Anchovy is interesting as perhaps from the Basque word antzua, meaning dry; hence the dried fish; and mullet is from the Latin mullus. Herring is well worth following back to its origin. We know that the most ...
— The Log of the Sun - A Chronicle of Nature's Year • William Beebe
... thin slices, and dust over them a little mace, nutmeg, cayenne, and salt, and fry them in a little butter. Lay on a dish and make a gravy by adding 1 tablespoonful of flour, 1/4 of a pint of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon juice, 1/4 of a teaspoonful of lemon peel, 3 tablespoonfuls of cream, and 1 of sherry. Let boil up once and pour over the meat. Garnish ...
— 365 Luncheon Dishes - A Luncheon Dish for Every Day in the Year • Anonymous
... surgeon, pointing at the dish with his ringed forefinger. "You know how to make him—you make him with creams. Is he chickens or lobsters? I like lobsters best, but chickens is goot too. The garnish is lofely—anchovy, olive, beetroots; brown, green, red, on a fat white sauce! This I call a heavenly dish. He is nice-cool in two different ways; nice-cool, to the eye, nice-cool to the taste! Soh! we will break into his inside. Madame Pratolungo, ...
— Poor Miss Finch • Wilkie Collins
... and large claws; put it into stew pan with half a pint of claret, spoonful of eschalot vinegar, a little cayenne, some salt, piece of butter. Stew for an hour over a gentle fire until they are almost dry. Then add small quantity of fish stock, or gravy, a tablespoonful of essence of anchovy, and small piece of butter rolled in flour. Serve with sippets of fried bread around ...
— Favorite Dishes • Carrie V. Shuman
... that the 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 ...
— Herbal Simples Approved for Modern Uses of Cure • William Thomas Fernie
... 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 ...
— The Forty-Five Guardsmen • Alexandre Dumas
... the gout, and, therefore, seldom stirred out of her room, so sometimes wanted company; and hers was so highly amusing to me, that I was sure to spend an evening with her whenever she desired it. Our supper was only half an anchovy each, on a very little strip of bread and butter, and half a pint of ale between us; but the entertainment was in her conversation. My always keeping good hours, and giving little trouble in the family, made her unwilling to part with ...
— Autobiography of Benjamin Franklin • Benjamin Franklin
... the sea, but in the course of time it became freed from moisture; and his proofs are such as these: that shells are found in the midst of the land and among the mountains, that in the quarries of Syracuse the imprints of a fish and of seals had been found, and in Paros the imprint of an anchovy at some depth in the stone, and in Melite shallow impressions of all sorts of sea products. He says that these imprints were made when everything long ago was covered with mud, and then the imprint dried in the mud. Further, he says that all men will be destroyed when the earth ...
— A History of Science, Volume 1(of 5) • Henry Smith Williams |
