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Definition of Anchovy sauce
1. Noun. Made of white sauce and mashed anchovies.
Lexicographical Neighbors of Anchovy Sauce
Literary usage of Anchovy sauce
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Sardines with anchovy sauce. Drain twelve sardines and cook in a chafing-dish
until heated, turning frequently. ..."
2. A New System of Domestic Cookery: Formed Upon Principles of Economy and by Maria Eliza Ketelby Rundell (1824)
"... put them to butter melted thick and smooth: give them one boil, and add the
juice of a lemon. anchovy sauce. Chop one or two anchovies without washing; ..."
3. Good Things to Eat, as Suggested by Rufus: A Collection of Practical Recipes by Rufus Estes (1911)
"PORK CUTLETS AND anchovy sauce—Broil on a well greased gridiron, ... Serve very
hot with anchovy sauce. RAGOUT OF COOKED MEAT—Cut one pint of cold meat into ..."
4. Beverages and Sauces of Colonial Virginia, 1607-1907 by L. S. F. (Laura Simkins Fitchett), L. S. F. (1906)
"SIR JOHN HAWKINS'S anchovy sauce Ingredients.—Four anchovies, one pound of butter,
one-half pint of melted butter, cayenne to taste. Mode. ..."
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