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Patum Peperium – the Secret is out – Gentleman’s Relish!, The recipe for Gentleman’s Relish has remained a secret since it was first invented by John Osborn in 1828 and no doubt some, whose taste buds recoil at this intensely salty blend of anchovies, butter, herbs and spices are happy for it to remain secret However, it is wonderful spread on hot toast and added to scrambled eggs as well as adding a kick to savoury sauces and sandwiches! It is the essential ingredient for Scotch Woodcock – a Victorian snack served at the end of a meal! (For those who are interested, I have posted the recipe on Zaar!) This is my interpretation of this famous English relish , I came upon mention of Gentlemen’s Relish watching a documentary, I researched it and found this recipe It seems similar to mousse after mixing together I skipped the mace due to the expense, used about 7/8 of a stick of unsalted butter, and I rinsed the anchovies to eliminate a bit of their salt used it on rye toast, and I thought it was pretty good This is something I’ll experiment with and may even make occasionally in the future What I found interesting was I went on YouTube and watched Americans and British trying the commercial versions; they made it seem like a revolting experience Small amounts of this on toast was tasty, but I like anchovies on pizza and with capellini In general, I like British food, my dad made Yorkshire pudding with roast beef on Sundays (once a month in the fall and winter), and I make bubble and squeak a couple times a year So, maybe it’s an acquired taste?, I HAVE A QUANTITY OF DRIED ANCHOVIES, HOW MUCH WOULD I NEED AND DO I NEED TO REHYDRATE THEM BEFORE USING THEM? CAROL
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