Anchovy Eggs
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 8. The excerpt below is the record exactly as published.
ANCHOVY EGGS.— Bone anchovies, warm them in a little oil and cut each in two lengthwise. Cut hard boiled eggs length- wise and cross two pieces of anchovy over each half egg; set the halves on hot buttered toast, pour hot, piquante brown sauce over them
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