Читать книгу Henley's Formulas, Recipes and Processes (Applied Chemistry) - Various - Страница 381

—Remove the bones from 1 pound of anchovies, reduce the remaining portions of the fish to a pulp in a Wedgewood mortar, and pass through a clean hair or brass sieve. Boil the bones and other portions which will not pass through the sieve in 1 pint of water for 15 minutes, and strain. To the strained liquor add 2 1/2 ounces of salt and 2 1/2 ounces of flour, and the pulped anchovies. Let the whole simmer over the fire for three or four minutes; remove from the fire, and when the mixture has cooled a little add 4 ounces of strong vinegar. The product (nearly 3 pounds) may be then bottled, and the corks tied over with bladder, and either waxed or capsuled.