Florence White

Anchovy as a Seasoning

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Good Things in England

By Florence White

Published 1932

  • About

Until a hundred years ago essence of anchovy was frequently used to season meat dishes such as Melton Mowbray pork pies, Leicestershire jugged hare, and potted beef. When correctly used it cannot be tasted as anchovy any more than pepper and salt should be tasted, but it lends a subtly pleasing flavour to meat, when discreetly used.

These remarks are necessary because anyone looking through this book may jeer at recipes which contain unfamiliar seasonings and flavourings. Let them instead try them — nothing unusual has been inserted that has not first been tested.