"Anchovy" Quotes from Famous Books
 ... engaged, so far as I could judge, in the game of Hunt the Meaning, the intellectual equivalent of Hunt the Slipper. It must have been that same evening I came upon an unbleached young gentleman before the oval mirror on the landing engaged in removing the remains of an anchovy sandwich from his protruded tongue—visible ends of cress having misled him into the belief that he was dealing with doctrinally permissible food. It was not unusual to be given hand-bills and printed matter by our guests, but there I had ...
— The New Machiavelli • Herbert George Wells
... minutes they had 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; ...
— The Toys of Peace • Saki
... was no doubt akin to our modern anchovy sauce, at least the best quality of the ancient sauce. The principles of manufacture surely are alike. Garum, like our anchovy sauce, is the puree of a small fish, named garus, as yet unidentified. The fish, ...
— Cooking and Dining in Imperial Rome • Apicius
... peas, phasels, or long-peason, ciches, onions, nuts, oysters, herrings, salt-meats, garum (a kind of anchovy), and salads wholly made up of venereous herbs ...
— Gargantua and Pantagruel, Complete. • Francois Rabelais
... little water and Salt with some whole Spice, and a little Faggot of sweet Herbs, then put in your Pigeons and boil them, and when they are enough, take some boiled Parsley shred small, some sweet Butter, Claret Wine, and an Anchovy, heat them together, then put in the yolks of Eggs, and make it thick over the Fire, then put in your Pigeons into a Dish, garnished with pickled Barberries and raw Parsley, and so pour over them your Sawce, and serve it to ...
— The Queen-like Closet or Rich Cabinet • Hannah Wolley
... bread and butter, very thin, and in fingers. Chop some water- cress, lay it on a finger, sprinkle a little Tarragon vinegar and water (equal quantities) over it, and then lay on a fillet of anchovy, cover with more cress and a finger of bread and butter. Put them in a pile under a plate to flatten and before ...
— The Belgian Cookbook • various various
... confused noise as if she were committing an indiscretion, and was furious at having made it, and then furious that she had betrayed the fact that she did not know an anchovy when she saw it; and then furious when the next moment Marion let the waiter put the limp bronze things on her own plate. Why shouldn't she like them if Marion did? Did Marion think she was a child who liked nothing but sugar-cakes? ...
— The Judge • Rebecca West
... be a record trip for discomfort. Dan, on opening out the tucker-bags, announced ruefully that our supply of meat had "turned on us"; and as our jam-tin had "blown," we feared we were reduced to damper only, until the Maluka unearthed a bottle of anchovy paste, falsely labelled "Chicken and Ham." "Lot's wife," Dan called it, after "tackling some as ...
— We of the Never-Never • Jeanie "Mrs. Aeneas" Gunn
... bodies, 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 ...
— Favorite Dishes • Carrie V. Shuman
... a dozen large tomatoes with a tablespoonful of anchovy sauce, a piece of butter, salt, pepper and cayenne. Put this through a sieve until it is very smooth. Fill a baking dish with picked shrimps, pour the tomato over them, sprinkle with bread crumbs and bits of butter, and bake ...
— Joe Tilden's Recipes for Epicures • Joe Tilden
... did was to pour the contents of several bottles down my throat. I think they must have been taken out at random, for I am sure I tasted aniseed water, anchovy sauce, and salad dressing. Then she put me on the sofa, and, acting on the advice of a pleasant-looking, grey-headed gentleman, whom she called "Mr. Dick," heated a bath for me. After that I was enrobed in a shirt and trousers belonging to Mr. Dick, tied up in two ...
— The World's Greatest Books, Vol III • Arthur Mee and J.A. Hammerton, Eds.
... apprehended for some rascality. When he came thumping on his dreadful summons, here they were already set, fopped from shoes to head in the newest whim. Spoon in hand and bib across their knees—lest they fleck their careful fronts—they waited for the anchovy to come. And on a sudden they were cut off from life, unfit, unseasoned for the passage. Like the elder Hamlet's brother, they were engaged upon an act that had no relish of salvation in it. You may remember the lamentable child ...
— There's Pippins And Cheese To Come • Charles S. Brooks
... lingered in 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 he was very ...
— Murder at Bridge • Anne Austin |
