Anchovy Toast

Ingredients

• one pint of milk
• two tablespoonfuls of flour
• level saltspoonful of salt
• dash of cayenne
• three teaspoonfuls of anchovy essence
• five anchovies boned and pounded

Method

1. 1

   Toast bread, butter it, and place in a dish.

2. 2

   Make a sauce with milk and flour, thicken, then add salt, cayenne, and anchovy.

3. 3

   Pour over toast and serve hot.

Nutrition per serving

As published

This recipe was extracted from The Rural cook book (1907), page 142. The excerpt below is the record exactly as published.

Anchovy Toast. — Toast a small round of bread for each person, butter and put in vegetable dish. Make a sauce of one pint of milk and two tables poo nfuls of flour; when thickened add level saltspoonful of salt, dash of cayenne and three teaspoonfuls of anchovy essence or five anchovies boned and pounded. Pour over the toast; serve hot. Arrowroot Cream Toast.- -First put into a double boiler a scant pinl of rich milk and a teaeupful of cream; let it come to the boiling point, tlien add a large tablespoonful of fresh butter and a tablespoonful of arrowroot wetted in a little milk or cream ; season to taste with salt, and lijt it boil up. Toast light slices of bre.id, browning evenly. Put two slices at a lime into the sauce, and as soon as they soften all through, which will only take a short time, put in a covered dish kept hot. Pour a little sauce over each layer, and serve the toast while very hot. Golden Cream Toast.— Cut slices of stale bread into diamonds and toast to a pale brown, drying slightly in the oven before browning. Make a rich white sauce of a pint of milk, three tablespoonfuls of butter, two tablespoonfuls of flour

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