Neapolitan Anchovy Sauce Recipe

Ingredients: Anchovies, fennel, flour, spices, parsley, marjoram,

garlic, lemon juice, vinegar, cream.



Wash three anchovies in vinegar, bone and pound them in a mortar with

a teaspoonful of chopped fennel and a pinch of cinnamon. Then mix in a

teaspoonful of chopped parsley and marjoram, a squeeze of lemon juice,

a teaspoonful of flour, half a gill of boiled cream and the bones of

the fish for which you will use this sauce. Pass through a sieve, add a

clove of garlic with a cut in it, and boil. If the fish you are using

is cooked in the oven, add a little of the liquor in which it has been

cooked to the sauce. Take out the garlic before serving. Instead of

anchovies you may use caviar, pickled tunny, or any other pickled fish.

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