Anchovies on Toast
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
For best results, serve immediately after preparation.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 12. The excerpt below is the record exactly as published.
ANCHOVIES ON TOAST.— The ordi- dary receipt is to make some hot- buttered toast, cut it into strips, put the fillets on the strips, put it in the oven till the anchovy gets hot, and then send it to table. There is, however, a far better method than this. Hot buttered toast is never so good as when fresh made. Also the anchovy in the oven is apt to get dry. Act accordingly as follows : Get a little pie-dish — a very small one will do, or even a saucer. HO US EK EEP HR'S G UIDE. Fillet the anchovies — each anchovy will make two fillets only for anchovies on toast. Melt enough butter in the dish to cover the anchovies, and make the anchovies hot in the butter in the oven. How often the anchovies on toast are dry. Then make your buttered toast, cut it after being well buttered on both sides into thin strips, and take the fillet of anchovy
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Cook this with the app: pantry check, scaling, and the assistant.