Anchovy Toast
From Salads, sandwiches, and savouries, 1901
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.
Anchovy Toast. — Wash, bone, and mince coarsely five or six anchovies, and alber dissolving a little butter in a pan lay in the minced fish with a good seasoning of freshly ground black pepper and a small teaspoonful of minced parsley and chives, or a little very finely minced shallot, and last the yolk of an egg
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