noun, plural an·cho·vies.
- anchovy pear,
Origin of anchovy
Examples from the Web for anchovy
Roasted Cauliflower with Anchovy Bread Crumbs It is important to note that this dish does not have an anchovy flavor.
Plus Sifton shares two of his favorite recipes: cranberry sauce and roasted cauliflower with anchovy bread crumps.
Pan-Roasted Asparagus With Fried Eggs and Anchovy Bread Crumbs.
Lay in the anchovy fillets, and place over very low heat until they melt, falling apart when the pan is shaken.
If you prefer, the tomato sauce can be prepared a day in advance, but the anchovy fillets should be added only at the last minute.
Matre dhtel butter or anchovy butter may be used instead; serve fried chipped potatoes round.Soyer's Culinary Campaign|Alexis Soyer
The anchovy has a fine and peculiar flavour, and is eaten as a delicacy all over Europe.
When the anchovy is quite dissolved, strain off the liquor, and put into your melted butter to your taste.The Lady's Own Cookery Book, and New Dinner-Table Directory;|Charlotte Campbell Bury
If liked, a little essence of anchovy may be added to the seasoning.Nelson's Home Comforts|Mary Hooper
Serve pitted olives on rounds of fried bread with an anchovy curled around each olive.The Myrtle Reed Cook Book|Myrtle Reed
noun plural -vies or -vy
Word Origin for anchovy
1590s, from Portuguese anchova, from Genoese or Corsican dialect, perhaps ultimately from either Latin apua "small fish" (from Greek aphye "small fry") [Gamillscheg, Diez], or from Basque anchu "dried fish," from anchuva "dry" [Klein, citing Mahn].