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Anchovy Toast

Name: Anchovy Toast
Yield: 1 servings
Ingredients: Spread anchovies over slices of buttered toast; a tablespoon of butter; a teaspoon of dry mustard; 2 tablespoons of tomato sauce; a teaspoon of mushroom sauce; slices of 4 hard-boiled eggs; with a little salt; and cayenne pepper strewn over them

From The Cook County cook book, 1912

Serves 1

Be careful not to break the eggs.

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 95. The excerpt below is the record exactly as published.

ANCHOVY TOAST.— Spread anchovies over slices of but- tered toast. Keep hot. In a chafing dish put a tablespoon of but- ter mixed with a teaspoon of dry mustard, 2 tablespoons of tomato sauce and a teaspoon of mushroom sauce. When thoroughly- mixed lay in this sauce, add slices of 4 hard-boiled eggs, with a little salt and cayenne pepper strewn over them

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