Anchovy_essence Knowpia

Anchovy essence is a brown or pink, thick, oily sauce, consisting of pounded anchovies, spices such as black pepper or cayenne pepper, and sometimes wine.^[1] It is used as a flavoring for soups, sauces, and other dishes since at least the 19th century.^[2] It has been called a British equivalent of Asian fish sauce.^[3]

References edit

^ ltd, Cassell (1883). Cassell's dictionary of cookery.
^ Chemist and Druggist: The Newsweekly for Pharmacy Volume XXXIV. Benn Brothers. 1889.
^ "Anchovy essence recipes". bbc.co.uk. BBC. Archived from the original on 2022-03-04. Retrieved 2022-03-29.

This article incorporates text from a publication now in the public domain: Ward, Artemas (1911). The Grocer's Encyclopedia. {{cite encyclopedia}}: Missing or empty |title= (help)

[1] td, Cassell (1883). Cassell's dictionary of cookery.

[2] Chemist and Druggist: The Newsweekly for Pharmacy Volume XXXIV. Benn Brothers. 1889.

[3] "Anchovy essence recipes". bbc.co.uk. BBC. Archived from the original on 2022-03-04. Retrieved 2022-03-29.

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