appetizer
Anchovy Toast
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
For a variation, you can soak the toasts in the anchovy mixture and then crisp them in the oven.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 354. The excerpt below is the record exactly as published.
Anchovy Toast. — For this Wyvem gives two excellent recipes. (1.) Wipe and drain two anchovies, split them open, take out their spines, and pass them through a hair sieve into a bowl. Stir the yolks of two raw eggs into the anchovy pulp. Fry four toasts, put them into a very hot dish, or set them in the mouth of the oven. Now melt a tablespoonful of butter in a saucepan, set the pan in the bain-marie, or in a larger pan of boiling water, stir the anchovy pulp and egg into the melted butter, let it thicken, and when quite hot spread it on the toasts, and serve at once. (2.) Put a soup-plate over a small basin of boiling water, melt a dessertspoonful of butter in the plate, add the well-beaten yolks of two raw eggs, and stir in as much anchovy sauce as will colour it salmon-pink. If you use more it will be too salt. Keep all very hot. During this time another person must be carefully toasting slices of bread
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Cook this with the app: pantry check, scaling, and the assistant.