Recipes For Cooking Anchovies
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 113 of 825.
Plain Anchovies
Let the anchovies soak in cold water about two hours; dry on a cloth, and split open, using the hands, or a silver-plated knife. Discarding the bones, arrange the halves on a dish, and surround with fine-chopped white of egg and parsley. Serve with oil and lemon juice.
Stuffed Anchovies
Prepare the anchovies as above; pound a little cooked fish of any kind at hand to a paste, add an equal bulk of fine, soft bread crumbs, and stir in yolks of eggs to form a paste; put a little of this mixture, seasoned to taste, between the halves of a fish; egg-and-bread-crumb, or dip into batter, and fry to a delicate color in deep fat. Garnish with parsley.