Anchois (i VEcossaiae)
From Salads, sandwiches, and savouries, 1901
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 27. The excerpt below is the record exactly as published.
Anchois (i VEcossaiae (Scotch Woodcock) . — Have ready some squares of hot buttered toast, and spread these with anchovy paste, or pounded fresh ancho- vies, or mix essence of anchovy with the butter used in buttering. Make a custard with a gill of cream, or milk, and the yolks of two eggs, seasoned with coralline pepper
Cook this with the app: pantry check, scaling, and the assistant.