Sardine Butter. — This preparation is
very good spread on toast or made into sand-
wiches. Take twelve sardines and wash them
quickly in cold water. Scrape off the skin,
remove the bones, and pound the flesh in a
marljle mortar with a piece of fresh butter, and
add butter gradually till the quantity mixed in
equals half a pound. Add salt and cayenne
pepper to taste✪ Sardine Butter, and work the preparation into
a smooth paste. If sardines preserved in oil —
such as are imported in small bottles and boxes
— are used, do not wash the fish : do nothing
but scrape off the skin and remove the bones.
Press the paste into a jar or into small potting-
pans, and store for use. Anchovies may be pre-
pared in the same way as sardines. If liked, one
may add a little ground mace along with the
cayenne pepper.
Sardine Fritters.— The following recipe
for sardine fritters as made in Germany is
given in " German National Cookery for Eng-
lish Kitchens.' ' " Cut slices of roll or loaf bread
into equal-sized shapes. They must be a good
half-inch thick, and enough of them to form a
ring round the edge of a small dish. Beat two
or three eggs, and mix with them rather more
than their measure of milk. Soak the bread
slices in this, and fry them in butter a delicate
pale brown. Lay the slices round the edge of
your dish, letting one slice rest on the edge of
the other. Lay poached eggs in the middle of
the dish, and put on them the following sauce,
which must be just thick enough to spread: —
IMince the yolks of four hard-boiled eggs quite
small. Chop fine some parsley, a little sprig of
tarragon, and some pimpernel or bm-net. Melt
a piece of butter in a stewpan; put in the
minced herbs, and stir them a few minutes to
soften ; then add salt, pepper, and the minced
eggs, with a dessert-spoonful of gravy, the same
of lemon- juice or vinegar, a spoonful of capers
whole, a little oil and mustard, and, if required,
a few crumbs to thicken. Stir all together.
Put a small tuft on each poached egg, and
spread the rest on the wreath of sippets. Take
about a dozen of sardines, bone them, and
mince them small with a piece of butter and
a little cayenne pepper. Divide and spread
this on the sippets. Place them to warm for
a minute in the oven, and serve directly after
the soup."
Sardine Mustard. — Take half-a-dozen
sardines, remove the bones carefully, and pound
the flesh with the yolks of four hard-boiled eggs.
Mix a shallot, finely minced, with the paste.
Add also two table-spoonfuls of mustard mixed
with vinegar, or any sort of made mustard, two
tablespoonf uls of vinegar, and the same of salad
oil, together with salt and cayenne pepjDer to
tast✪ Sardine Mustarde. Work all together tiU quite smooth.
Page 1709 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sardine Butter. — This preparation is very good spread on toast or made into sandwiches. Take twelve sardines and wash them quickly in cold water. Scrape off the skin, remove the bones, and pound the flesh in a marble mortar with a piece of fresh butter, and add butter gradually till the quantity mixed in equals half a pound. Add salt and cayenne pepper to taste, and work the preparation into a smooth paste. If sardines preserved in oil — such as are imported in small bottles and boxes — are used, do not wash the fish : do nothing but scrape off the skin and remove the bones. Press the paste into a jar or into small potting-pans, and store for use. Anchovies may be prepared in the same way as sardines. If liked, one may add a little ground mace along with the cayenne pepper.
Sardine Fritters.— The following recipe
for sardine fritters as made in Germany is given in " German National Cookery for English Kitchens.' ' " Cut slices of roll or loaf bread into equal-sized shapes. They must be a good half-inch thick, and enough of them to form a ring round the edge of a small dish. Beat two or three eggs, and mix with them rather more than their measure of milk. Soak the bread slices in this, and fry them in butter a delicate pale brown. Lay the slices round the edge of your dish, letting one slice rest on the edge of the other. Lay poached eggs in the middle of
the dish, and put on them the following sauce, which must be just thick enough to spread: — IMince the yolks of four hard-boiled eggs quite small. Chop fine some parsley, a little sprig of tarragon, and some pimpernel or burnet. Melt a piece of butter in a stewpan; put in the minced herbs, and stir them a few minutes to soften ; then add salt, pepper, and the minced eggs, with a dessert-spoonful of gravy, the same of lemon- juice or vinegar, a spoonful of capers whole, a little oil and mustard, and, if required, a few crumbs to thicken. Stir all together. Put a small tuft on each poached egg, and spread the rest on the wreath of sippets. Take about a dozen of sardines, bone them, and mince them small with a piece of butter and a little cayenne pepper. Divide and spread this on the sippets. Place them to warm for a minute in the oven, and serve directly after the soup."
Sardine Mustard. — Take half-a-dozen sardines, remove the bones carefully, and pound the flesh with the yolks of four hard-boiled eggs. Mix a shallot, finely minced, with the paste. Add also two table-spoonfuls of mustard mixed with vinegar, or any sort of made mustard, two tablespoonfuls of vinegar, and the same of salad oil, together with salt and cayenne pepper to taste. Work all together tiU quite smooth.
Records on this page
Sardine ButterSardine FrittersSardine MustardSardine Salad