"Anchovy" Quotes from Famous Books
 ... Neutral salts, as those with vegetable acid; or with marine acid, as common salt. Halex. Red-herring, anchovy. ...
— Zoonomia, Vol. II - Or, the Laws of Organic Life • Erasmus Darwin
... himself, he asked them if they were hungry. They said they were, and he bade them enter. Jimmy took their horses, who seemed to know him. Rhoda took their battered hats, led the women upstairs for hairpins, and presently fed them all with tea-cakes, poached eggs, anchovy toast, and drinks from a coromandel-wood liqueur case which Midmore had ...
— A Diversity of Creatures • Rudyard Kipling
... hand, to present his guests with, the fashionable dainties, but, on the other, would not let him pay a price sufficient to secure their being good. The first course consists of a Lucanian wild boar, served with a garnish of turnips, radishes, and lettuce, in a sauce of anchovy-brine and wine-lees. Next comes an incongruous medley of ...
— Horace • Theodore Martin
... our guest. "They're famous, here, for spatchcock. And, yes, I think we'll say an anchovy toast. Tea? Well, perhaps, at this time of the morning—with a poker ...
— Merry-Garden and Other Stories • Sir Arthur Thomas Quiller-Couch
... the younger set—to those reckless young fellows who were not afraid to eat a hasty dinner, and then rush off to take a mother and a couple of daughters to the theatre, returning at midnight to some anchovy toast and a glass of Burgundy, followed by a couple of hours of brandy-and-soda, cigars and billiards. But he had drifted away from that set; indeed, they had disappeared, and he knew none of their successors. On the other hand, he had never got into the ways of the old-fogy set. Those stout ...
— Lippincott's Magazine of Popular Literature and Science, Vol. 15, - No. 90, June, 1875 • Various
... wine, though it is mysterious how port wine ever got squirted up there), had good reason for perking his nose and sniffing. The stopperless cruets on the spindle-shanked sideboard were in a miserably dejected state: the anchovy sauce having turned blue some years ago, and the cayenne pepper (with a scoop in it like a small model of a wooden leg) having turned solid. The old fraudulent candles which were always being paid for and never used, were burnt out at last; but their tall stilts of candlesticks still ...
— The Uncommercial Traveller • Charles Dickens
... but in the course of time it became freed from moisture; and his proofs are such as these: that shells are found in the midst of the land and among the mountains, that in the quarries of Syracuse the imprints of a fish and of seals had been found, and in Paros the imprint of an anchovy at some depth in the stone, and in Melite shallow impressions of all sorts of sea products. He says that these imprints were made when everything long ago was covered with mud, and then the imprint dried in the mud. Further, he says that all men will be destroyed when the earth sinks into the sea ...
— A History of Science, Volume 1(of 5) • Henry Smith Williams
... fag suffered equally. Trentham, the head of the House, lost sausages to an incredible amount one evening, and the next day Ripton, of the Lower Third, was robbed of his one ewe lamb in the shape of half a tin of anchovy paste. Panic reigned. ...
— Tales of St. Austin's • P. G. Wodehouse
... to inquire what kind of patties were inviting the passer-by on Mr Altham's counter. They were a very large variety: oyster, crab, lobster, anchovy, and all kinds of fish; sausage-rolls, jelly, liver, galantine, and every sort of meat; ginger, honey, cream, fruit; cheese-cakes, almond and lemon; little open tarts called bry tarts, made of literal cheese, with a multitude of other articles—eggs, honey or sugar, and spices; and ...
— The White Lady of Hazelwood - A Tale of the Fourteenth Century • Emily Sarah Holt
... claws; put it into stew pan with half a pint of claret, spoonful of eschalot vinegar, a little cayenne, some salt, piece of butter. Stew for an hour over a gentle fire until they are almost dry. Then add small quantity of fish stock, or gravy, a tablespoonful of essence of anchovy, and small piece of butter rolled in flour. Serve with sippets of ...
— Favorite Dishes • Carrie V. Shuman
... add to it two table-spoonfuls of essence of anchovy and half a pint of canned shrimp. Stir well, and it is ...
— Miss Parloa's New Cook Book • Maria Parloa
... abolishing us," said the Lord Mayor, as he took an anchovy on toast; "but I maintain, Mr. Ventimore—I maintain that we, with our ancient customs, our time-honoured traditions, form a link with the past, which a wise statesman will preserve, if I may employ a somewhat ...
— The Brass Bottle • F. Anstey
... way devilled eggs require anchovy sauce to be mixed with the yolks, but anchovy sauce is not allowed ...
— Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet • A. G. Payne
... butter, very thin, and in fingers. Chop some water- cress, lay it on a finger, sprinkle a little Tarragon vinegar and water (equal quantities) over it, and then lay on a fillet of anchovy, cover with more cress and a finger of bread and butter. Put them in a pile under a plate to flatten and before serving trim ...
— The Belgian Cookbook • various various
... placed before the gourmand! There were hams boiled in sherry or madeira with pistachios, eels, reared in soft water and fed on chickens' entrails and served with anchovy paste and garlic, fried stuffed pigs' ears, eggs with cocks' combs, dormice in honey, pigeons with mushrooms, crabs boiled in sherry, crawfish and salmon and lobster, caviar pickled in the brine of spring-salt, pheasants ...
— The Grey Cloak • Harold MacGrath
... Beef on Toast Mock Terrapin or a la Newburg Monday Pudding Muffin Cases, Chicken Muffins, Bread Oat Meal Rice Mushroom Sauce Mutton—Cooked Bobotee Boudins Curry of French Stew Klopps Pilau Salad Stew with Tomatoes with Anchovy Mutton, Curry of Salad Mutton—Uncooked ...
— Made-Over Dishes • S. T. Rorer
... connoisseur not to be sneezed at; and if asked his opinion, makes it a rule never to give it upon the first glass, invariably observing, that "if he would he couldn't, and if he could he wouldn't!" He produces anchovy toast as an indispensable in a long evening, after dinner, and to it he recommends a liqueur-glass of cherry-brandy, which he believes is of that incomparable recipe, of which the late King was so fond. If he be a bachelor, he has, in his dining-room, a cellaret, ...
— The Mirror of Literature, Amusement, and Instruction - Vol. XIX. No. 541, Saturday, April 7, 1832 • Various
... garum. The best was called garum sociorum, a term of which we have seen no satisfactory explanation, and sold for 1,000 sesterces for two congii, about $20 a gallon. An inferior kind, made from the anchovy (aphya), was called alec, a name also given to the dregs of garum. "No liquid, except unguents," Pliny says, "fetched a higher price."—Hist. Nat. ...
— Museum of Antiquity - A Description of Ancient Life • L. W. Yaggy
... the great work, according to Pindar's doctrine: [Greek text]. The breakfast is the [Greek text] of the great work of the day. Chocolate, coffee, tea, cream, eggs, ham, tongue, cold fowl, all these are good, and bespeak good knowledge in him who sets them forth: but the touchstone is fish: anchovy is the first step, prawns and shrimps the second; and I laud him who reaches even to these: potted char and lampreys are the third, and a fine stretch of progression; but lobster is, indeed, matter for a May morning, and demands a rare combination of knowledge and virtue in him ...
— Crotchet Castle • Thomas Love Peacock
... with the gout, and, therefore, seldom stirred out of her room, so sometimes wanted company; and hers was so highly amusing to me, that I was sure to spend an evening with her whenever she desired it. Our supper was only half an anchovy each, on a very little strip of bread and butter, and half a pint of ale between us; but the entertainment was in her conversation. My always keeping good hours, and giving little trouble in the family, made her unwilling to ...
— Autobiography of Benjamin Franklin • Benjamin Franklin |
