Anchovy paste Anchovy paste Anchovy paste is a fish paste food product prepared using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock, and is a mass-produced product. It has been used for centuries to provide flavor to foods and as a source of nutrients, and it is a part of the cuisines of Great Britain, Italy, the Philippines and Vietnam. It is a major export product of Morocco. Anchovy is used as a condiment and as an ingredient in various dishes. Basic ingredients in its preparation includes mashed
Huff paste pastry was brushed with egg yolk to give it a golden color. Later, the shell was filled with a mixture of meat and spices and then baked. A dish from Wiltshire, called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste. Huff paste Huff paste was a cooking technique involved making a stiff pie shell or "coffyn" using a mixture of flour, suet, and boiling water. The pastry when cooked created a tough protective layer around the food inside. When cooked, the pastry would be discarded as it was virtually inedible. However the shell became soaked