Anchovy and Egg Sandwiches

Ingredients

• Bone anchovies
• steep them in milk for 2 hours
• mince hard-boiled eggs very fine
• a slice of buttered bread
• add pepper
• a layer of mustard
• and cress

Method

1. 1

   Bone anchovies, steep in milk for 2 hours, chop fine.

2. 2

   Mince hard-boiled eggs, sprinkle on buttered bread, cover with anchovy, add pepper, mustard, and cress, then top with another slice of buttered bread.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 225. The excerpt below is the record exactly as published.

ANCHOVY AND EQG SANDWICHES.— Bone anchovies, steep them in milk for 2 hours and chop fine; also mince hard4)oiled eggs very fine; sprinkle the chopped egg on a slice of buttered bread, cover with the anchovy, add pepi^er and a layer of mustard and cress, and lay on the other slice of buttered bread. BAKED SANDWICHES.— Sprinkle salt and pepper on thin slices of cold meat, put them between thin slices of bread, form them into a pile 5 or 6 inches high, fasten them together with a skewer, and brown them until the bread is crisp, in a hot oven, first basting them with melted butter. CHEESE SANDWICHES — Mix together I lb. of grated cheese, and ^ teaspoon each of pepper, salt and mustard, add 1 tablespoon each of vinegar and melted butter, make it to a paste, and spread it thin on the buttered bread. DATE SANDWICHES. — Seed choice dates, press flat, and spread between thin slices of buttered bread. EGG SANDWICHES.— (1) Put between buttered slices of bread moderately thin slices of hard-boiled eggs, seasoning them with salt, pepper and nutmeg. (2) Chop the whites of hard-boiled eggs very fine; mash the yolks, and mix with melted butter, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.