any small, marine, herringlike fish of the family Engraulidae, especially Engraulis encrasicholus, found in the Mediterranean Sea, often preserved in oil and used in salads, spreads, etc., or packaged in paste form.
Origin of anchovy
1590–1600; <French or Ibero-Romance <Genoese anchua, anchova<Vulgar Latin *apiu(v)a, variant of Latin apua (Pliny) <Greek aphýē fry of various fishes
Lay in the anchovy fillets, and place over very low heat until they melt, falling apart when the pan is shaken.
Alice Waters’ Favorite Vineyard|Sophie Menin|August 14, 2010|DAILY BEAST
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.
Alice Waters’ Favorite Vineyard|Sophie Menin|August 14, 2010|DAILY BEAST
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.
Cooley's Cyclopdia of Practical Receipts and Collateral Information in the Arts, Manufactures, Professions, and Trades..., Sixth Edition, Volume I|Arnold Cooley
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
British Dictionary definitions for anchovy
anchovy
/ (ˈæntʃəvɪ) /
nounplural-viesor-vy
any of various small marine food fishes of the genus Engraulis and related genera, esp E. encrasicolus of S Europe: family Clupeidae (herrings). They have a salty taste and are often tinned or made into a paste or essence
Word Origin for anchovy
C16: from Spanish anchoa, perhaps ultimately from Greek aphuē small fish