Game. — Remove the meat from the bones of some cooked
game, pound it in a mortar with half its bulk in butter, and
a small quantity of ham, which has been passed through the
90 Savoury Toasts.
mincing machine. When perfectly smooth season with
nutmeg, cayenne pepper and salt, and warm up the whole in
a saucepan with a tiny bit of glaze. Spread the mixture on
to triangular pieces of buttered toast✪ Game Toasts, put them in the oven
for a minute or two to get quite hot, and then serve.
Mushroom. — Have ready some rounds of buttered toast
about two inches and a half in diameter ; keep them hot in
the oven while you fry some mushrooms in a little butter,
with pepper and salt. As soon as they are done, lay them
on the toast, sprinkle with cayenne, and serve at once.
Liver. — Take two or three freshly boiled fowls' livers,
pound the liver to a paste with half a teaspoonful of anchovy
sauce, a small piece of butter, a teaspoonful of melted glaze,
and the yolk of a raw egg. When perfectly smooth, season
to taste with cayenne and salt, if required, and spread on to
squares of fried or toasted bread. Put them into the oven
with the door open to get thoroughly hot, and serve at
once.
Tomato and Egg. — Choose some tomatoes as much as
possible of the same size. Out them in half, and empty out
the pips and watery substance, and bake them in the oven
on a buttered tin. In the meantime make some scrambled
eggs, as in the recipe for egg and anchovy toast, and directly
the tomatoes are done fill them with the egg and serve on
lightly fried squares of bread✪ Tomato and Egg.
Devilled. — Take a teaspoonful of mixed pickles finely
chopped, a teaspoonful of curry powder, and two ounces of
grated Parmesan cheese. Mix well together with a little
gravy, adding salt, pepper, and mustard to taste. Cover
some well-buttered pieces of toast with the mixture, warm
in the oven on a buttered tin for five minutes, and serve
immediately.
Savoury Toasts. 91
It must be borne in mind that all these toasts must be
sent to table as hot as possible. Every detail should be
previously prepared, but the actual completion of these
little savouries should only take place at the last minute.
Also, to insure success, greater care than is usually the
case must be taken with the making of the toast. The fire
must be absolutely clear and free from smoke, and the
piece of bread should be held at some little distance from
it, being moved about constantly to insure that crispness
and light golden colour which is essential to well-made
toast. Afterwards it can be cut into whatever shape
desired and stood up on end till wanted, though the sooner
it is used the better it will be. In those recipes that direct
the bread to be fried, let it be done if possible in butter.
Boiling lard may be used for economical purposes, but the
result is not so good.
On Stale
IN some families stale bread seems to accumulate in the
most alarming proportions. If made into breadcrumbs,
perhaps there is no use for them just when you happen to
have them, and the bread, pudding of the average cook is
apt to become a trifle monotonous. There are, however,
excellent puddings in which breadcrumbs and pieces of bread
may find a refuge ; in fact they may be so cunningly con-
cealed that their presence will hardly be detected. Here
are the recipes : ✪ Bread Meringue
Page 51 · 6 recipe records on this page
Presented as published in 1898. 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
Game. — Remove the meat from the bones of some cooked game, pound it in a mortar with half its bulk in butter, and a small quantity of ham, which has been passed through the
90 Savoury Toasts.
mincing machine. When perfectly smooth season with nutmeg, cayenne pepper and salt, and warm up the whole in a saucepan with a tiny bit of glaze. Spread the mixture on to triangular pieces of buttered toast, put them in the oven for a minute or two to get quite hot, and then serve.
Mushroom. — Have ready some rounds of buttered toast about two inches and a half in diameter ; keep them hot in the oven while you fry some mushrooms in a little butter, with pepper and salt. As soon as they are done, lay them on the toast, sprinkle with cayenne, and serve at once.
Liver. — Take two or three freshly boiled fowls' livers, pound the liver to a paste with half a teaspoonful of anchovy sauce, a small piece of butter, a teaspoonful of melted glaze, and the yolk of a raw egg. When perfectly smooth, season to taste with cayenne and salt, if required, and spread on to squares of fried or toasted bread. Put them into the oven with the door open to get thoroughly hot, and serve at once.
Tomato and Egg. — Choose some tomatoes as much as possible of the same size. Cut them in half, and empty out the pips and watery substance, and bake them in the oven on a buttered tin. In the meantime make some scrambled eggs, as in the recipe for egg and anchovy toast, and directly the tomatoes are done fill them with the egg and serve on lightly fried squares of bread.
Devilled. — Take a teaspoonful of mixed pickles finely chopped, a teaspoonful of curry powder, and two ounces of grated Parmesan cheese. Mix well together with a little gravy, adding salt, pepper, and mustard to taste. Cover some well-buttered pieces of toast with the mixture, warm in the oven on a buttered tin for five minutes, and serve immediately.
Savoury Toasts. 91
It must be borne in mind that all these toasts must be sent to table as hot as possible. Every detail should be previously prepared, but the actual completion of these little savouries should only take place at the last minute. Also, to insure success, greater care than is usually the case must be taken with the making of the toast. The fire must be absolutely clear and free from smoke, and the piece of bread should be held at some little distance from it, being moved about constantly to insure that crispness and light golden colour which is essential to well-made toast. Afterwards it can be cut into whatever shape desired and stood up on end till wanted, though the sooner it is used the better it will be. In those recipes that direct the bread to be fried, let it be done if possible in butter. Boiling lard may be used for economical purposes, but the result is not so good.
On Stale
IN some families stale bread seems to accumulate in the most alarming proportions. If made into breadcrumbs, perhaps there is no use for them just when you happen to have them, and the bread, pudding of the average cook is apt to become a trifle monotonous. There are, however, excellent puddings in which breadcrumbs and pieces of bread may find a refuge ; in fact they may be so cunningly concealed that their presence will hardly be detected. Here are the recipes :
Records on this page
Mushroom ToastsDevilled ToastsGame ToastsLiver ToastsTomato and EggBread Meringue