Toast for Soup. — Cut a slice of thin
bread✪ Toast for Soup, toast it lightly on both sides, and cut it
into dice not larger than a quarter of an inch
square. Throw these into a frjnng-pan with
hot fat, and tm-n them about till they are
i quite crisp. Lift them out with an egg-slice,
i and put them on an inverted sieve before the
fii'e for a minute or two to drain them from
the fat. Serve them on a separate dish. Time
to fry the dice, about a minute.
Toast, German (vf German Toast).
Toast, Ox Tongue {see Ox Tongue
Toast — a breakfast reUsh) .
Toast, Savoury. — Scale and bone two or
three anchovies without washing them. Beat
them to a paste, and add a pinch of cayenne
ox a little ch-y mustard and a small lump of
butter. Toast a shce of brown bread, and
butter it well. Spread the savomy paste upon
it, and push it into the oven, or let it stand
before the fire for a minute or two till it is
very hot. Serve immediately. If liked, the
yolk of an egg and a table-spoonful of cream✪ Savoury Toast
may be mixed with the potmded anchovies, and
the paste may be stin-ed over the fire for a short
time till it is very hot without boiling.
Toast, To prepare, for Roast
Game. — Toast a slice of bread the third of an
inch thick till it is brightly bro-mied on both
sides. Cut off the crust, hold it over a bowl of
boiling water for a minute to imbibe the steam,
and butter it well. Soak it in the di'ipping in
the pan under the birds, and when these are
ready, serve them upon it.
Toasts, Hamburg. — When a small
quantity only of any sa^•oury fricassee is left,
it may be warmed up as follows : — Mince the
meat finely, and put with it any seasoning that
may bo required, ilix it with the sauce, and
stir it over a gentle fire until it is thick. Draw
it awaj' from the fire for a minute, and mix
with it the yolk of an egg well beaten. Stir it
over the fire again till it is hot "itliout letting
it hoil. Tui-n it upon a dish, and let it get
TOD
( 980 )
TOM
cold. Take one or two slices of bread a quarter
of an inch thick. Toast them on both sides,
and cut them into three-cornered pieces. Spread
the savoury mince thickly upon them, and cover
the surface with a hard-boiled egg chopped
small. Squeeze the juice of a lemon over them,
and put them in a brisk oven for a minute or
two till they are quite hot. Arrange them
neatly on a dish, and garnish with parsley.
Time altogether, about one hour. Probable
cost, 4d., exclusive of the fricassee.
Toddy, American. — Take the thin rind
of two large lemons, and put it in a bowl with
half a pound of sifted sugar and a pint of cold
water, and let it soak until the liquor is plea-
santly flavoured. Take out the rind, and in its
place put a small quantity of fruit — three or
four large ripe strawberries, a slice of pine-apple,
or a mellow peach peeled and sUced will answer
excellently. Ten minutes before the toddy is
served add a pint of best rum and a quarter of
a pound of ice.
Page 2003 · 2 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
Toast for Soup. — Cut a slice of thin bread, toast it lightly on both sides, and cut it into dice not larger than a quarter of an inch square. Throw these into a frying-pan with hot fat, and turn them about till they are quite crisp. Lift them out with an egg-slice, i and put them on an inverted sieve before the fire for a minute or two to drain them from the fat. Serve them on a separate dish. Time to fry the dice, about a minute.
Toast, German (vf German Toast).
Toast, Ox Tongue {see Ox Tongue Toast — a breakfast reUsh) .
Toast, Savoury. — Scale and bone two or three anchovies without washing them. Beat them to a paste, and add a pinch of cayenne or a little dry mustard and a small lump of butter. Toast a shce of brown bread, and butter it well. Spread the savoury paste upon it, and push it into the oven, or let it stand before the fire for a minute or two till it is very hot. Serve immediately. If liked, the yolk of an egg and a table-spoonful of cream may be mixed with the pounded anchovies, and the paste may be stirred over the fire for a short time till it is very hot without boiling.
Toast, To prepare, for Roast Game. — Toast a slice of bread the third of an inch thick till it is brightly browned on both sides. Cut off the crust, hold it over a bowl of boiling water for a minute to imbibe the steam, and butter it well. Soak it in the di'ipping in the pan under the birds, and when these are ready, serve them upon it.
Toasts, Hamburg. — When a small quantity only of any savoury fricassee is left, it may be warmed up as follows: — Mince the meat finely, and put with it any seasoning that may be required, mix it with the sauce, and stir it over a gentle fire until it is thick. Draw it awaj' from the fire for a minute, and mix with it the yolk of an egg well beaten. Stir it over the fire again till it is hot without letting it boil. Turn it upon a dish, and let it get
TOD
( 980 )
TOM
cold. Take one or two slices of bread a quarter of an inch thick. Toast them on both sides, and cut them into three-cornered pieces. Spread the savoury mince thickly upon them, and cover the surface with a hard-boiled egg chopped small. Squeeze the juice of a lemon over them, and put them in a brisk oven for a minute or two till they are quite hot. Arrange them neatly on a dish, and garnish with parsley. Time altogether, about one hour. Probable cost, 4d., exclusive of the fricassee.
Toddy, American. — Take the thin rind of two large lemons, and put it in a bowl with half a pound of sifted sugar and a pint of cold water, and let it soak until the liquor is pleasantly flavoured. Take out the rind, and in its place put a small quantity of fruit — three or four large ripe strawberries, a slice of pine-apple, or a mellow peach peeled and sUced will answer excellently. Ten minutes before the toddy is served add a pint of best rum and a quarter of a pound of ice.
Records on this page
Toast for SoupSavoury Toast