Daily entries from the 17th century London diary
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People who think of traditional British cooking as bland will be surprised to learn that anchovies have been a staple of the British diet for hundreds of years. In the past they were most often used in garnishes and sauces, or in forcemeats (stuffing) for birds and beef olives. They were also an ingredient in the traditional salmagundy (salad).
Florence White’s book ‘Good Things in England,’ a compilation of traditional English recipes from the 15th century up until the 1930s, contains scores of recipes including anchovies or ‘essence of anchovy.’ This book was recently reprinted by Persephone Books and is well worth getting for anyone interested in historic British cuisine. Some recipes provide evidence that not *all* English palates were adventurous: ‘Peel the onions and throw them immediately into boiling water to remove the objectionable odour and taste.’
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Iberian special still: Paradise in Portugal
… leave without having sampled Lulu’s olive bread, baked tomatoes with anchovies and
a … From FARO airport, follow signs to Lisboa motorway; exit motorway after …
http://www.birding-in-portugal.com/writeups/medlife.htm - 23k - similar pages -
Anchovies
Gentlemen’s Relish {Patum Peperiam} -anchovy paste - was a popular delicacy throughout much of the 19thc and 20c in England. made by Elsenhams. Up until the 1960s it was sold in stoneware pots, but these gave way to plastic. It was a Sunday teatime treat spread on thin toast. -
anchovy paste?? i believe one can still purchase anchovy paste in stone crockware at harrod’s.