Preparation info

    • Difficulty


Appears in

Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

In the Middle Ages, saltfish was cooked with meat, as it still is in the Caribbean. Anchovies were the great fashion in the Georgian Age so this is their adaptation of the earlier idea.


  • a 900 g/2 lb boned rib of beef
  • 10 anchovy fillets


Mash half of the anchovies with the butter, melt in a pan and brown the beef in it. Remove the meat and discard the butter. Using a larding needle or a sharp knife, make small holes in the meat and insert the remaining anchovies.

Finely chop the carrots, onion and celery and combine to make a mirepoix. Place the mirepoix of vegetables on the bottom of a heavy pan or casserole. Put the b