Bloater Toast

Ingredients

• the bloater
• half an ounce of butter
• a pinch of Nepal pepper
• a quarter of an ounce of butter
• a quarter of an ounce of flour
• a gill of broth or milk
• six fried toasts

Method

1. 1

   Remove head, tail, and skin from the bloater, fry in butter, and pick meat from bones.

2. 2

   Pound meat and roe with butter and season.

3. 3

   Melt butter, stir in flour, moisten with broth or milk, add bloater puree until thick, and spread over fried toasts.

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.

Bloatep Toast. — Take off the head, tail, and skin of the bloater, fry the bloater in butter, and when cold pick all the meat from the bones. Pound the meat and the roe with half an ounce of butter, season well with pepper, add a pinch of Nepaul pepper, and pass through a hair sieve. Melt a quarter of an ounce of butter in a little stewpan, stir in a quarter of an ounce of flour, mix well and moisten with a gill of broth or milk, add the bloater puree till the sauce is as thick as jam, and spread it liberally over six fried toasts

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