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Anchovy Patties

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

  • one can use them

Method

  1. Make some paste and roll it out thinly.
  2. Take a coffee cup and turning it upside down stamp out some rounds.
  3. Turn the cup the right way again, and put it on a round.
  4. Then you will see an edge of paste protruding all round.
  5. Turn this up with the end of a fork, which makes a pretty little edge.
  6. Do this with all, and fill the shallow cases then made with a good mayonnaise sauce in which you have put chopped celery and potato, and a small quantity of chopped gherkins.
  7. Lay three fillets of anchovy across each other to form a six-pointed star and season highly with cayenne pepper.
  8. All the above recipes can be followed using sardines instead of anchovies, and indeed one can use them in many other ways, with eggs, with lettuce, with tomatoes.
  9. As anchovies are rather expensive to buy, I give a recipe for mock anchovies, which is easy to do, but it must be done six months before using the fish.