Anchovy Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of anchovy, cayenne pepper and lemon juice in a melted butter sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: Anchovy Sauce.
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This is a classic recipe for a Victorian version of Anchovy Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 49.—ANCHOVY SAUCE.
To some melted butter add a dessert-spoonful of anchovy, a pinch of cayenne, and lemon-juice.
