Recipes > Preserves & Pickles > Anchovy Pickle

Anchovy Pickle


  • 2 pounds of bay salt
  • 3/4 pound of saltpetre
  • 3 pints of spring water
  • bole armeniac


Take the bay salt, saltpetre, spring water, and a very little bole armeniac, to grate on the liquor to give it a colour; it must not be put to the anchovies until it is cold.

If anchovies are quite dry, put them into a jar, with a layer of bay salt at the bottom, and a little on the top.


The Lady's Own Cookery Book (1844).


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