Forms: 6–8 anchoue, -ove, 7 -oua, -oveye, 7–8 -ova, -ovie, 7– anchovy. [a. Sp., Pg. anchova, anchoa (It. acciuga, dial. anciova, ancioa, anciua), of disputed origin; Diez took the It. as the typical form, deriving it from a L. *apya for aphya, ad. Gr. ἀφύη, name of some kind of small fish, with suffix -ug; Mahn considers the Sp., Pg. and It. dial. form to be an adoption of the Basque name anchoa, anchua, which he identifies with antzua adj. ‘dry,’ as if ‘dried fish.’]
1. A small fish of the Herring family (Engraulis encrasicholus) found on the European coasts, especially in the Mediterranean, where it is extensively caught, and pickled for exportation.
1596. Shaks., 1 Hen. IV., II. iv. 588. Item, Anchoues, and Sacke after Supper, ijs. vid.
1620. Venner, Via Recta, iv. 78. Anchoua’s, the famous meat of Drunkards, and of them that desire to haue their drinke oblectate the pallate.
1657. Colvil, Whigs Suppl. (1751), 16. Which to the pallat pleasing proves, Like Adriatic gulph anchoves.
1674. Flatman, Belly God, 100. To quicken appetite it will behoove ye To feed couragiously on good Anchovie.
1774. Goldsm., Retal., 14. Full certain I am, That Ridge is anchovy, and Reynolds is lamb.
1796. Mrs. Glasse, Cookery, v. 53. Have ready an anchovy minced small.
1854. Soyer, Cookery, § 411. Add two tablespoonsful of essence of anchovies.
2. Comb. and attrib., as anchovy-barrel; anchovy-cullice, -sauce, savory broth, and sauce, made with anchovies; anchovy-toast, toast spread with anchovy, used as a whet to appetite for wine.
1741. Compl. Fam.-Piece, I. iii. 210. Take an Anchovy-barrel, or a deep glazed Pot.
1725. Bradley, Fam. Dict., s.v., Anchovie-Cullices are frequently made and put into several Ragoos.
1674. N. Fairfax, Bulk & Selv., 180. Such a Hoghen moghen Leviathan that … the one of Mr. Hobbes would never be enough to make Anchovy-sauce for it.
1826. Disraeli, Viv. Grey, V. xiii. 238. An after-dinner anecdote … as piquant as an anchovy toast.
