Bloater 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 41. The excerpt below is the record exactly as published.
Bloater Toast. — Pick all the flesh from a bloater fried in butter ; pound this flesh with the roe and ■|oz. of butter, season well with pepper and salt, and sieve it. Add this puree to a gill of white sauce or of velout^, stir it all over the fire till thick, pour it on five or six squares of buttered toast
Cook this with the app: pantry check, scaling, and the assistant.