Anchovy Toast

Ingredients

• six anchovies
• two ounces of fresh butter
• a tea-spoonful of essence of anchovy
• a pinch of cayenne
• a little grated nutmeg
• one egg for each person, and one over
• as many small squares of dry toast as there are eggs

Method

1. 1

   Cleanse the anchovies, cut off their heads, bone them, and pound them with butter, essence of anchovy, cayenne, and nutmeg.

2. 2

   Spread the anchovy butter on toast, lay filleted anchovies on top, poach eggs in boiling water with vinegar and salt, and place them on the toast.

3. 3

   Pour a little gravy made from stock under the eggs.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 15. The excerpt below is the record exactly as published.

Anchovy Toast, with Poached. Eggs. Potted Grouse. Hot Buttered Toast. Dry Toast. Muffins. Honey. Bread and Butter, Brown and White. Pried Hominy. Minced Pork. Apples, with Tapioca. Parsnip Soup. Sea Pie. Potatoes and Boiled Carrots, Corn - flour Blancmange, with Orange Garnish and Sauce. Cheese and Celery. Marketing. For the Day. — Two and a alf pounds of Buttock Steak ( see Marketing, January 1st) ; a quarter of a of Suet ; Parsnips, Potatoes, Carrots, and Celery. For To-morrow.— A piece of Kippered Salmon, weighing three or four pounds • a freshly killed young Hare ; a Leg of Mutton. The hare is intended for Sunday week, therefore its purchase should be deferred for a few days, unless the weather is cold and dry. A hare will not keep well in damp muggy” weather. If the body of the hare is stiff it is fresh, if limp it is stale. 'I he cleft in the lip shoMd not be widely spread, the claws should be tolerably sharp, and the ears tender and soft. If the reverse is the case the animal is old. Hang the hare by its hind legs, and do not skin it until a short time before it is cooked. If it is already paunched (and it is better not to be so, at any rate for a few days) it should be emptied, and the inside wiped dry every day. It will be well before buying a piece of salmon to ascertain whether or not it is liked in the house. Some people like it exceedingly, others not at all ; indeed, it has been compared to “ salted door-mat.” Ask the butcher to supply mutton that, though perfectly sweet, has hung for several days. The Wether leg with the lump of fat on is the best, and small mutton is to be preferred to large mutton. Breakfast. — Anchovy Toast. — Allow one egg for each person, and one over, and as many small squares of dry toast as there are eggs. The toast should be free from crust, about half an inch thick, and should be cut from bread one day old. Make a little anchovy butter as follows : — Cleanse six anchovies, cut off their heads, bone them, and pound them in a mortar with two ounces of fresh butter, a tea-spoonful of essence of anchovy, a pinch of cayenne, and a little grated nutmeg

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