Ingredients:

Anchovies pounded,
3 oz. butter,
6 oz. mace, third of teaspoonful
half as much cayenne
little nutmeg

Methods:

Scrape the anchovies very clean, raise the flesh from the bones, and pound it to a perfect paste in a Wedgwood or marble mortar then with the back of a wooden spoon press it through a hair-sieve reversed.

Next, weigh the anchovies, and pound them again with double their weight of the freshest butter that can be procured, a high seasoning of mace and cayenne, and a small quantity of finely-grated nutmeg; set the mixture by in a cool place for three or four hours to harden it before it is put into the potting pans.

If butter be poured over, it must be only lukewarm but the anchovies will keep well for two or three weeks without. A very small portion of rose-pink may be added to improve the color, but unless it be sparingly used, it will impart a bitter flavor to the preparation. The quantity of butter can be increased or diminished in proportion as it is wished that the flavor of the anchovies should prevail.

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Ingredients:

* 6 tablespoons extra-virgin olive oil
* 6 cloves garlic, chopped
* 3/4 cup finely chopped broccoli florets
* 1/2 cup sliced mushrooms
* 6 ounces anchovy fillets, chopped
* 1 cup water
* 1/4 cup chopped green onions
* 1/2 cup diced tomatoes
* 2 tablespoons finely chopped fresh parsley
* 1 teaspoon extra-virgin olive oil
* 1 (16 ounce) package linguine pasta
* 1 1/2 tablespoons crushed red pepper flakes
* 1 pinch black pepper (optional)

Methods:

1. Heat 6 tablespoons olive oil in a large skillet over medium heat then stir in garlic, broccoli, and mushrooms cook until lightly browned.Add anchovies and water cover and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley cover again simmering until vegetables are soft, about 3 to 4 minutes.
2. While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil.Add linguine and cook until al dente, about 7 to 8 minutes drain.Toss with anchovy mixture and crushed red pepper flakes.If desired, season with black pepper.Serve immediately.

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Ingredients:

* 1 (16 ounce) package linguine pasta
* 4 cloves garlic, minced
* 6 tablespoons olive oil
* 2 tablespoons chopped fresh parsley
* 3 (2 ounce) cans anchovy fillets
* 1 cup water

Methods:

1. Brown sliced garlic in olive oil.Stir in parsley and chopped anchovies.Add water to cover, and simmer for a few minutes.
2. Meanwhile, cook pasta in boiling salted water until al dente.
3. Drain pasta.Toss with anchovy sauce.

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Ingredients:

* 2 (2 ounce) packages kippers (smoked herring), mashed
* 1 (2 ounce) can anchovy fillets, chopped
* 10 pitted green olives, chopped
* 3 cloves garlic, peeled and chopped
* 2 drops hot pepper sauce
* 4 drops soy sauce

Methods:

In a medium bowl, mix the kippers, anchovy fillets, olives, garlic, hot pepper sauce and soy sauce.

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Ingredients:

* 1 (9 ounce) package frozen cut green beans
* 1 clove garlic, peeled and crushed
* 1/4 cup water
* 1 teaspoon fresh lemon juice
* 3 anchovy fillets, oil reserved
* freshly ground black pepper to taste

Methods:

1. Place the green beans in a medium saucepan, and mix in the garlic, water, and lemon juice. Cover, and bring to a boil.Cook stirring occasionally, 8 to 10 minutes, until tender but crisp.Drain, and transfer to a medium bowl.
2. In a small bowl, mash the anchovy fillets and about 1 tablespoon reserved oil.Toss into the bowl with the green beans.Season with pepper.Serve immediately.

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