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Anchovy

In his book of "British Fishes," Mr. Yarrell states that "the anchovy is a common fish in the Mediterranean, from Greece to Gibraltar, and was well known to the Greeks and Romans, by whom the liquor prepared from it, called garum, was in great estimation. Its extreme range is extended into the Black Sea. The fishing for them is carried on during the night, and lights are used with the nets. The anchovy is common on the coasts of Portugal, Spain, and France. It occurs, I have no doubt, at the Channel Islands, and has been taken on the Hampshire coast, and in the Bristol Channel." Other fish, of inferior quality, but resembling the real Gorgona anchovy, are frequently sold for it, and passed off as genuine.

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Colonial Sense recipes using Anchovy, Anchovies:

Recipe	Category	Description
Anchovies, Fried	Seafood	Basic fish
Anchovy Sauce	Toppings	Seafood sauce
Barbel in Sauce	Seafood	Basic fish
Beef Steaks, Fried	Meats	Colonial steaks
Caper Sauce I	Toppings	For fish
Drawing Gravy	Toppings	Basic gravy
Forcemeat Balls	Side Dishes	For Fish Soups
Forcemeat, Seafood II	Side Dishes	For Baked Pike
Lobster Sauce	Toppings	Seafood sauce
Pike, Baked	Seafood	Basic fish
Salmagundi	Side Dishes	Colonial salad
Trout, Fried	Seafood	Basic fish
Walnut Ketchup I	Toppings	Versatile sauce

 

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